My husband always says that you know it is a good roll when you don’t have to put anything on it like jam or jelly.  These are one of our families favorite roll recipes.  We first had them when my mother-in-law made them to go with some turkey noodle soup for a post Thanksgiving dinner.  They were delicious and once you eat one you can’t stop!  This is a perfect roll recipe for Thanksgiving because you make the dough in advance put it in the fridge and then the day of pull it out and shape into crescents.  Let it rise for 2 hours and there you have it.  Perfect, soft, light and warm rolls.  What could be better:)

Ingredients

• 2 yeast envelopes ( 2 Tbsp.)
• 2 c. warm water
• 1 c. melted margarine/butter (cooled)
• 1 c. sugar + 2 Tbsp.
• 6 beaten eggs
• 1 tsp. salt
• 8-9 c. flour

Directions

Place yeast in the bottom of an electric mixer.  Add 2 Tbsp. of sugar and warm water and mix.  Then add the margarine and 1 cup sugar and mix again.  After it has all been mixed add the beaten eggs and mix well.  Sift flour and salt together, add 1 cup at a time until the dough starts to pull away from the sides and it is slightly tacky to the touch.  Spray a bowl with cooking spray and place the dough in bowl and cover.  Allow dough to rise for about an hour until it has doubled in size.  Punch dough down and refrigerate.  Cover the dough with greased plastic wrap. The dough will stay good in the fridge for about a week.  When ready to cook pull dough out and separate into 4-5 balls or as much dough as you want to use.  Roll each ball out and spread with melted butter.  Cut into triangles and roll into crescents.  Brush tops with butter and let rise for 2 hours.  Bake at 375 F. for 8-10 minutes.  Enjoy!!
Recipe from my Mother-in-law