These rolls are great for Thanksgiving because they can be mixed the night before and require no kneading.
FEATHER YEAST ROLLS
Preparation time: 20 minutes
Chilling time: 4 hours or overnight
Rising time: 1 to 2 hours
Cooking time: 10 minutes
Yield: 10 servings
1 package dry active yeast
1 tablespoon warm water (105 to 115 degrees)
1/2 cup each: sugar, melted butter
1 1/2 cups scalded milk, cooled
1 teaspoon salt
2 eggs, well-beaten
5 cups all-purpose flour, about
Softened butter
1. Dissolve yeast in water with a pinch of the sugar in large bowl of an electric mixer; let stand until foamy. Add remaining sugar, melted butter, cooled milk, salt and eggs. Mix well. Stir in flour all at once to make a soft dough.
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2. Put dough into well-greased bowl. Cover with a sheet of greased plastic wrap. Refrigerate, covered, 3 to 4 hours or overnight.
3. For crescent rolls: Cut dough in half, then in half again. With one-fourth of dough, roll into circle. Brush with soft butter. Cut circle into eight pie-shaped wedges.
4. Roll up from wide to narrow end, tucking under tip; shape into crescent. Place on nonstick or buttered cookie sheet. Brush with butter. Repeat with rest of dough.
5. Let rise, covered with a clean towel, until double in size, 1 to 2 hours.
6. Heat oven to 350 degrees. Bake until light gold, about 10 minutes.