I make the dough on Saturday night, and shape the rolls on Sunday morning. The rolls rise while I am at church, and are ready to pop into the oven for Sunday dinner.
To the reviewer before this post, this is how I do yeast bread. Your yeast must be fresh, dried in separate sachets or a container. If it is a little old, it might lose its rising ability. I always warm the liquids up - if the recipe calls for milk or water, I heat them in the microwave until blood temperature. When you stick your finger in the liquids it should neither feel slightly cool or overly warm, as yeast cannot activate with cold liquids and hot liquids kill yeast. You sprinkle the yeast into the warm liquid and let it sit there in a warmish place for 10 mins until it goes frothy. It is okay to add the sweetener to the yeast mix but do not add salt directly on top. Salt tends to kill yeast as well. Add oil to the yeast mixture after it's become frothy and the eggs are beaten lightly with a fork. Then, I add the required flour and salt on top of that. You knead the dough until it becomes elastic, I do this in a bread machine or with a dough hook. Put the dough in a lightly greased bowl, cover with a clean towel and leave in a warm place. Warm as in a warm, sunny spot or beside a hot oven, on top of a working dryer, even an oven turned down to its lowest setting (remember too hot and the yeast dies - no rising). If you are going to rise in the oven, you're better off rolling the rolls out first. If you want to have a golden brown top with seeds, use lightly beaten egg, or butter and smear tops after they have risen because they do not rise as much with this on top. - 10 Jul 2007 (Review from Allrecipes US | Canada)
These rolls are excellent! I doubled the batch and made a ton of them for a big family get together. I loved the fact that you did not need to knead this dough, you just let it rise over night and it is ready to roll out in the morning. The only thing I did differently was that I used cold butter instead of the vegetable oil. I cut the butter into chunks and cut it in with the flour. It is good leave the butter chunky when you mix it all together because that way, when you bake the rolls, the chunks of butter melt and you end up with flaky layers, like croissants. Thanks for the recipe, I will be making these again and again! - 06 Jan 2006 (Review from Allrecipes US | Canada)
ok, so this may not be true to the original recipe but I had to review because these had to be the BEST yeast rolls I have EVER made (I've made quite a few from this site)...I proofed 1 1/2 packets yeast in 1/4 c warm water with pinch sugar, used 3/4 c milk instead of the 1 c water, 1/2 c melted butter instead of oil, 2 c all-purpose flour and 2 c bread flour...I mixed the ingredients according to the recipe, turned onto floured surface and kneaded for 5 minutes, let rise in warm place for 2 hours, separated into 24 dough balls, covered and let rise for 2 more hours, baked as directed...these will surely be the staple roll recipe in my house forever...thanks for submitting the recipe!!! - 26 Oct 2009 (Review from Allrecipes US | Canada)