- Ready In:
- 2hrs 12mins
- 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
- Mix yeast with warm water and set aside.
- In another bowl, beat together the milk, eggs, sugar, salt and oil.
- Mix in the flour.
- Cover and let rest overnight.
- Turn dough out onto a lightly floured surface.
- Divide into half and roll each into rounds, 1/4" thickness.
- Try not to work the surface flour into the dough.
- Cut each circle into 8 pie-shaped wedges.
- Roll up each wedge crescent style, starting with the wide end, rolling to the end point. Don't roll them to tight!
- Place the rolls on a greased baking sheet (or on parchment paper) and allow to rest until double in bulk.
- Bake in preheated 375F oven, on the middle rack, for 12 minutes.
- Time shown does not include the 'overnight' period. I've allowed 1 hour for rising (included with cooking time).
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So I just realized that I lost my mom's "family secret angel roll recipe" that I make every year for Thanksgiving. This looks very close to it, but hers would rise overnight at room temp ( or in a slightly warm place ), is that ok to do with these, or do they HAVE to rest in the fridge? Also, I'm glad to hear that people have substituted butter for the oil with no problem, I have been wanting to do that for a couple of years now, but afraid to do so for fear of ruining them
These truly are heavenly! The taste and texture are dreamy and the best part is is that they are the easiest rolls in the world. I made some and took over to my brothers family and my 18 year old nephew text me that night and said "Thanks for the rolls, they were out of this world". I have tried these using melted butter instead of oil and they turned out even yummier! I was afraid it would change the texture but they were about the same :)