There is something wonderful about soft, light and slightly sweetened rolls.  I love me a good roll to accompany any soup, salad or hearty meat.  Actually you could give me a roll like this any day of the week and I would love you forever!!

Ingredients

• 2 cups hot water
• 1/2 cup granulated sugar
• 1/2 cup oil
• 2 eggs
• 1 teaspoon salt
• 2 tablespoons instant yeast
• 6 – 7 cups flour
• 1/4 cup butter, melted, for shaping rolls

Directions

Add hot water to sugar and oil and beat with electric mixer (or by hand). Add eggs and salt; beat well. When mixture is lukewarm, add yeast and keep beating. Add flour until a soft dough forms. Do not knead. Let rise in a lightly greased, covered, bowl for one hour or until doubled.

Divide the dough in half. Pat each portion of dough into an 9X14-inch (or so, doesn’t have to be exact) rectangle. Brush with the melted butter.

Cut the dough into three long strips and then cut each strip into 6-7 sections. You’ll have about 18-21 little rectangles for each half of dough (so 36-42 total rolls).

Fold each little rectangle about a third of the way down over the butter; flip over and place seam-side down on the baking sheet. Overlap the rolls so that each roll is sitting about 1/3 of the way on top of the roll above it. I place about 6-7 rolls down the short side of a 12X18-inch rimmed baking sheet with a total of 6 rows across the length of the baking pan.

Cover and let rise for 30-45 minutes. Bake at 350 degrees for 18-20 minutes. Brush tops with additional melted butter, if desired.

Recipe from Mels Kitchen Cafe