My mom made these rolls for every holiday and almost every Sunday dinner I can remember. She got the recipe from a lady named Beverly Nye that she knew when they lived in Ohio. This recipe is in her cookbook, “A Family Raised on Sunshine.”
These are fairly easy--no kneading involved, and always delicious. I usually double the recipe so everyone can have at least two. I’m not averse to having a few leftovers for sandwiches or midnight snacks either.
1 (1/4 ounce) package yeast
1/2 cup warm water
1 tablespoon sugar
1 teaspoon baking powder
1 cup milk
1/3 cup butter or margarine
1/3 cup sugar
1 dash salt
2 eggs, beaten
4 1/2 cups flour
Dissolve yeast in warm water and add 1 tablespoon sugar and baking powder. Allow to stand for 20 minutes.
Meanwhile scald milk. Add margarine, 1/3 cup sugar and salt. Cool a little and then add eggs. (I do this step in my 4 c glass measure in the microwave.).
Combine all with flour. Cover and refrigerate overnight. (The dough will more than double in bulk, so make sure your container is big enough. If it looks like it might outgrow its bowl, you can always punch it down once or twice without any ill effects.).
Two hours before serving, divide dough into thirds and roll out into large circles about 9 inches in diameter on a floured surface. The dough will be sticky, but don't worry. It will quickly come together and handle beautifully with a few sprinklings of flour (not too much). Cut into 8 wedges and make crescent rolls by starting at the wide end and rolling up. Place on greased pans to rise, covered with clean towels.
Bake at 425 degrees for 8-10 minutes. Makes 2 dozen rolls.
(Mom always rubbed the hot rolls with a stick of butter when they came out of the oven. They truly live up to their name.)