Liz's crescent dinner rolls
2 Tbsp active dry yeast
1/4 cup plus 1 Tbsp warm water
1 cup milk
1/2 cup sugar
1/2 cup canola oil
About 5 1/2 cups flour
2 tsp salt
1. In small bowl combine yeast and water. Cover and let stand for about 10 minutes.
2. Heat milk in microwave until just warm, not scalding.
3. Beat eggs, oil, and sugar together. Stir in the milk and yeast mixture. Stir in 5 cups of the flour and the salt until combined. Turn the dough onto a lightly floured surface and knead to form a moderately soft dough, still slightly sticky. (I do this all in the Kitchenaid.)
4. Cover with plastic wrap and allow to rise in a warm place until dough is sticky, 2 to 3 hours.
5. Lightly grease a 12 x 18 inch sheet pan and set aside.
6. Punch the dough down and turn onto a lightly floured surface. Pat with additional flour if necessary for handling and keep your hands floured.
7. Divide dough into thirds. Roll one section into a circle about the size of a dinner plate. With a pizza cutter, cut once down the middle, then across, then diagonally (just like a pizza) to make eight wedges. Roll up each wedge from the wide end to the point. Place the rolls point side down on the prepared pan. Repeat with remaining sections. All rolls should fit on one pan.
8. Cover with a clean dish towel and let rise until doubled in bulk, about 15 minutes.
9. Meanwhile, preheat oven to 400. Bake 5 minutes on the bottom rack, then move to middle rack and bake 5 minutes or until the rolls are light brown. Remove rolls from oven and brush tops with butter.