Last Christmas, our family was invited to a dinner with a few other families from church. Kari M. brought these rolls and they were some of the best rolls that I've ever had! She calls them "Cotton Rolls" and I don't know if that is because they are so soft and melt-y-in-your-mouth-y or if it's because she got the recipe from someone in the Cotton family. Either way, they are way good and pretty easy.
As a side note, since I've moved to KY, my family's traditional "orange rolls" have not been turning out quite as perfectly as I would have liked. So this last Thanksgiving, I used this dough to make our orange rolls, and they turned out pretty much perfect. It's a really versatile roll dough, so have fun with it!
My next venture is to try the dough to make cinnamon rolls! Yum.
Ingredients:
7-8 C flour, divided
1/2 C sugar
1 T salt
1 T yeast
2 1/2 C hot tap water
1/2 C oil
1 egg
Directions:
Mix 3 cups of the flour, the sugar, salt and yeast.
Add the hot tap water and mix well.
Add the oil and the egg and mix.
Then add slowly keep adding the 4 to 5 additional cups of flour until the dough is not too sticky.
Knead on the counter then let it rise until doubled - about 1 1/2 to 2 hours.
Punch down and roll out.
Divide the dough in half and roll each half into a circle.
Then cut it like a pie (I like to use a pizza cutter), into 16 pieces on each circle (for a total of 32 rolls).
Roll each "pie piece" from outside to the center, so it's like a little crescent roll.
Let the rolls rise for 1 hour.
Bake at 425 degrees for about 8 minutes.
Brush with butter, if desired.
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