Sunday Rolls

Origin: This recipe, like most of mine comes from my amazing mother-in-law.  When my husband and I were first married, he struggled with my cooking and I couldn't figure out why until I experienced hers.

This one is wonderful to make on Sunday because you make it the night before, let it refrigerate overnight and then make them up to rise while you are at church. 

1 cup water or milk
1/2 cup margarine or butter, boil on the stove with the water

3 eggs, beat for 3 minutes and then add the water (I usually use my kitchenaid to beat the eggs and then and add the water to them)

1 heaping tablespoon yeast
1 tsp salt
1/2 cup sugar
4 1/2-5 cup flour (If I want to make it healthy, I will sometimes add 50% whole-grain flour)

Mix all together until dough is still sticky.  Put in the fridge overnight

4 hours before serving, roll out in to a big circle and cut with a pizza cutter and roll big end to small end.

Place on tray to and spray the tops and place plastic over the top to rise.

Bake at 325 for 12 minutes on greased pan.