This is a recipe that our parents have used for years and years. Back in their newlywed days they found that this recipe not only made delicious rolls, but required no kneading and basic ingredients. I personally never get tired of these rolls.
Melt-In-Your-Mouth Dinner Rolls
Dissolve 1 pkg. yeast in 1/2 cup warm water.
1 T. sugar
1 tsp. baking powder
Let stand for 20 minutes.
Scald 1 cup milk.
1/3 cup butter
1/3 cup sugar
1 tsp. salt
Cool then add 2 beaten eggs.
Combine all with 4 and 1/2 cups flour. Cover and refrigerate overnight. Roll out 2 hours before serving (so that they can rise). Using half the dough at a time, roll out to a big round circle and make diagonal cuts to form triangles. Roll up triangles to make a crescent shape. Place on greased sheet, and let rise for at least an hour (or until doubled in size). Bake at 375 degrees for 15-20 minutes or until golden brown.
--If you forget to make the dough the night before (which I have done more than once) it can me made in the morning. Just stir the dough a little extra and it will rise just fine. I find if I have less time it works better to leave the dough out on the counter to allow for a faster rise. Once it is doubled in size it can be refrigerated until ready to use.
--The amount of flour needed will vary depending on how you measure and the altitude you live at. I find that mine needs an extra half cup when I do it. The recipe makes a really wet dough, but you don’t want it to be too loose or it won’t roll out.
--When I make them I brush melted butter on them when they come out of the oven. This adds to the flavor but is definitely not necessary.