Lynne's Rolls

Made by: Lynne

In a small bowl, combine the following and set aside to proof:

2T dry yeast

1/4 cup warm water

1/2 tsp sugar

With mixer, cream the following: 

1/2 cup sugar

1/2 cup oil

To the mixing bowl, add in order:

1 cup very hot water

3 eggs beaten well

yeast mixture (from step 1)

4 1/2 cup flour

2 tsp salt

Mix with regular beaters just until blended.  The dough will be very sticky.  Remove the beaters, cover and let rise until double.  Stir down.  You can leave in fridge up to 12 hours or roll out right away. 

Divide dough into two parts.  (Flour your surface generously; dump flour on top as well then turn the dough over before rolling it.  Roll into a rectangle (if it is too springy, let it rest a minute), spread with softened butter (not quite melted).  Roll up picking up the long end (cinnamon roll style).  Slice into 12 sections (dental floss works well) and place into a greased muffin tin.  Repeat with second part of dough. 

Let rise until double and bake for 8-10 minutes in a 400 degree oven.

Notes:  This recipe halves well to make only 12 rolls (a full batch does 24).  You can cheat a bit and cut down on the rising and they will still taste good, but the rolls are the fluffiest when you do each rising.