Angel Rolls

A recipe from Goose Berry Patch cookbook, Made From Scratch, these rolls are as light as 'angel feathers'! You'll have them begging for more...

• Ready In: 2 hrs 12 mins
• Serves: 16
• Yields: 16 rolls

Ingredients

• 2 1⁄4 teaspoons active dry yeast
• 1⁄4 cup warm water
• 1  cup milk, scalded
• 2  eggs
• 1⁄2 cup sugar
• 1  teaspoon salt
• 1⁄2 cup  oil
• 4  cups all-purpose flour

Directions

1. Mix yeast with warm water and set aside.
2. In another bowl, beat together the milk, eggs, sugar, salt and oil.
3. Mix in the flour.
4. Cover and let rest overnight.
5. Turn dough out onto a lightly floured surface.
6. Divide into half and roll each into rounds, 1/4" thickness.
7. Try not to work the surface flour into the dough.
8. Cut each circle into 8 pie-shaped wedges.
9. Roll up each wedge crescent style, starting with the wide end, rolling to the end point. Don't roll them to tight!
10. Place the rolls on a greased baking sheet (or on parchment paper) and allow to rest until double in bulk.
11. Bake in preheated 375F oven, on the middle rack, for 12 minutes.
12. Time shown does not include the 'overnight' period. I've allowed 1 hour for rising (included with cooking time).