Lona Simon's Whole Wheat Crescent Rolls

The term 'whole wheat' is used loosely here.

1pckg dry yeast proofed in 1/4c warm water
2 eggs
1/2c sugar
1/2c oil
1/2t salt
1c scalded milk (slightly cooled)
1 1/2c whole wheat flour
2 1/2c white flour

Beat eggs, sugar, oil and salt in electric mixer for 2-3 min. Add cooled milk and dissolved yeast. Gradually add both flours and mix completely. Let stand overnight (or at least 6-7hrs) at room temp with a clean cloth over the bowl. Next morning, punch down the dough and on a floured board knead for minute or two. Divide dough in half. Roll each half into a 12in circle. Cut each circle (I use a pizza cutter) in 12 weges for dinner rolls or 8 wedges for sandwich rolls. Roll wedges from big end to little end. Shape into a crescent and place on greased cookie sheet. Let rise 30-45 min (depending on the temp of the kitchen). Bake 350* for 10-12 min.

**Portions of white/wheat flour can be varied according to taste and warm powdered milk can be substituted for the scalded milk.

My Neighbor's Rolls

My sweet neighbor, Maria Elena, came to my house the other day to teach me how to make these yummy rolls. I thought I would share the recipe.

2 cups water
2 eggs
1/8 cup sugar
1 tsp. salt
1 stick of butter, melted
7 cups flour (HTML is her favorite)
1/8 c. saf instant yeast

Heat water in microwave for 1 minute. Put in blender and add eggs. Mix well. Add sugar, salt and mix. Add butter, 5 cups flour and yeast. Mix well, then add approximately 2 more cups flour (until it pulls away from the sides of the bowl) Let Rise in the mixing bowl, covered with a towel, until it reaches top of bowl.
Shape into rolls and place in a greased 9x13 pan. Let rise until rolls reach the top of pan.
Bake at 300-325 for 20-30 minutes until tops and bottoms are golden brown.
Enjoy!

Perfectly Easy Dinner Rolls

If I were to name these rolls, I'd call them "Ohmigosh-I'm-In-Love Dinner Rolls." I made them for the first time tonight, and our family of five eaters ate 22 rolls! I'm totally sold. Here's the introduction from my recipe card: "This icebox dough requires no kneading and can be made up to 4 days ahead. Just take it out of the refrigerator, let rise and bake for perfect rolls every time."

Cheyenne's No-Fail Rolls

These are really quick and easy dinner rolls. I usually use at least 1 c. whole wheat flour or 2 c. whole white wheat flour.

2 c. hot water
4 1/2 tsp. yeast
4 T. sugar
1 1/2 tsp. salt
4 T. oil
4-5 c. flour

Combine water through oil in a bowl and let sit for 5 minutes. Add flour 1 c. at a time mixing after each cup. Let dough rise 10 minutes. Pick off pieces, roll into balls and let rise again on a lightly greased cookie sheet

Bake at 425 10-12 minutes or until golden brown