This has been the standard roll recipe used in our family for over a decade now. I got this recipe from a friend in Fremont, Ca. in about 1993. Her name is Sandy Bennion.
3 1/2 cups warm water 1 cup oil
6 tbsp. Yeast 3/4 cup white sugar or 1/2 cup honey
Combine above ingredients and let rest for 15 minutes.
Then Add: 1 1/2 tbsp. Salt 3 eggs
10 1/2 cups White Flour or Whole Wheat Flour
Knead until the dough is smooth and elastic. Shape into Rolls (see variations below). Instead of putting butter on the inside of crescent rolls I like to spray them with “I Just Can’t Believe It’s Not Butter” Spray before cooking. Let rise 30-60 minutes or until double in size. Bake rolls for 8-10 minutes in a pre-heated oven at 400 degrees. I will sometimes spray them again after taking them out of the oven just to give them a little shine.
Kim’s Note: What’s nice about this recipe is you can make all crescent rolls or divide it up into 4 quarters and use two of the quarters to make the crescent rolls (makes 32) and the other two quarters to make two pans of cinnamon rolls or one pan cinnamon and one pan orange. It’s just that easy to make all three if you want it that way. Or you can make 4 pans of cinnamon rolls to give away to neighbors or for a family get together. Enjoy.
For Crescent Rolls: divide dough into 4 equal parts. Roll dough into 16” circle about 1/4” thick. Spread dough with soft butter. Cut into 16 wedges. Roll up, beginning at the rounded edge and ending at the point. Tuck point underneath, place rolls slightly apart on greased baking sheet. Makes 64 rolls.
For Cinnamon Rolls: use 1/4 of the dough. Roll in rectangle 15” x 9”. Spread with melted butter. Mix together 1/4 cup sugar and 2 tsp. Cinnamon. Sprinkle over butter. Roll up beginning at the wide side. Pinch edge of dough into roll to seal well. Using kitchen scissors, cut 1 inch slices and place slightly apart on a greased 9” x 13” pan. After baking, remove and while still warm, frost rolls with icing. Makes 15 rolls. Icing mix: Mix 1 1/2 cups powdered sugar, 1 tbsp. Soft butter, 1 tbsp. Milk and 1/2 tsp. Vanilla until smooth.
For Orange Rolls: use 1/4 of the dough. Roll in rectangle 15” x 9”. Spread with 1/2 of the orange filling below. Roll up beginning at the wide side. Pinch edge of dough into roll to seal well. Using kitchen scissors, cut 1 inch slices and place slightly apart on a greased 9” x 13” pan. After baking, remove and while still warm, frost rolls with icing. Makes 15 rolls. Orange filling: 1 1/2 cups powdered sugar, 3 tbsp. Soft butter, 1 tbsp. Grated orange peel, 2 tbsp. Frozen Orange juice concentrate and mix until smooth. Variation: Substitute 2 tbsp. Softened cream cheese for the butter and add 1/2 cup chopped pecans to orange filling recipe.