Homemade Rolls

You know how you have those amazing memories of childhood? Usually just a few that really stand out, though. One of my 'stand outs' is that my Grandma Mendenhall used to ALWAYS make homemade rolls for us when we visited, or when she and Grandpa visited us. (As I write this, I am wondering if any of the 'local cousins' have the same memory, or if this is unique to those of us that lived far away!)

Anyway, before she passed away, no one got any of her recipes...or, if any of her children did, they are hoarding them from us! Years ago, I started making rolls, and the Gorden family says they are "just like Grandma's were". This recipe is completely safe for Ellie to eat--there is no dairy in them! And for you Evenson family members, this Thanksgiving, the GLYNN ladies decided that something about being a Glynn--the "never fail rolls" recipe ALWAYS fails! :) Here is my 'never fail' recipe!



BASIC ROLLS

Bake 10-12 minutes in a 375 degree oven on greased cookie sheets or parchment paper lined cookie sheets.

In a 2 cup glass measuring cup, mix 3/4 cup warm water, 2 packages of active dry yeast and 1/2 tsp. sugar. Let this rise up to the top of the measuring cup.

In a large bowl, mix 1/2 cup sugar, 1/2 cup oil, 1 cup water, 3 beaten eggs, 2 tsp salt, 6-7 cups flour and the yeast mixture (once it has risen). If using a stand mixer, the dough should pull away nicely from the sides of the mixer. Keep adding a little flour until your dough pulls away, and does not stick to the side of the mixing bowl.

Let large bowl rise for 1 hour in a warm spot until it has doubled in size; punch down. Refidgerate overnight or use immediately.

Divide dough in 1/3 or 1/4.

Roll with a rolling pin into a circle and use a pizza cutter to cut into approx. 16 "pie" slices.

Roll from large to small end, into a crescent roll. Place seam side down on a cookie sheet.

Let rise for 3 hours, covered with a lightweight towel.

Bake 10-12 minutes...and enjoy!