So when my sister in law served us these delicious rolls and then proceeded to tell me how fast and easy they were. I was hooked. I asked her how she made them all look so pretty and she smiled and said "Didn't you notice they are all different sizes? " I hadn't noticed. Her secret is to always roll them out as crescent rolls. So now 6 years later this is the only roll recipe I use. It is fast but it still takes roughly 3 hrs from start to finish making a double batch, which I always double it. These rolls freeze great. So I make double then I divide them, 12 in a ziplock back for another meal, put a date on it and stick them in the freezer. Then when I want rolls for another meal I'm set.
|The dough should have a silky, sticky texture.|
|Make sure your bowl is well greased. I use shortening. Cover with a towel.|
|Remember to try and divide the dough into pretty equal parts.|
|Rub tops with butter as soon as you pull them out of the oven.|