Thanksgiving Rolls

I have also posted about my sister Megan's Famous Rolls - which are very similar and also delish - but after making BOTH my and my sisters recipes on 3 separate occasions - the verdict is in and I came out on top (thank you Kenny and Davis families!) I also prefer this recipe b/c it doesn't have eggs in it - and 2 of my kids have egg allergies... I should also tell you that I made 2 dozen (what this recipe yields) they were hot out of the oven as we sat down to dinner and were gone by breakfast the next morning (that's only 2 adults and 3 kids under 7 folks) Thanksgiving Rolls

2 T yeast

3/4 c warm water

2 2/3 c warm water

1/4 c sugar

1 T salt

3 T vegetable oil

7 - 8 c flour

Dissolve yeast in 3/4 c warm water. Add this to the rest of the water in a large bowl. Add the rest of the ingred except flour and mix together. Add flour 1 c at a time and stir until you have to use your hands to mix. Knead dough for about 5-8 minutes, adding a little flour at a time to help dough not to be too sticky. Flour your hands as well as the surface you are working on. Place in bowl and cover with a dish towel, let rise about 1 hour.

Punch down dough and divide in half. With a rolling pin roll out one of the dough balls into a circle about 12" in diameter. Spread dough with melted butter. Cut into 12 pieces. Roll each wedge from the fat end inward. Repeat with other dough ball. Place crescents on cookie sheets, 12 to a sheet. Cover with dish towel and let rise until double (about 1 hour). Bake in preheated oven at 425 degrees for 10 - 15 minutes. Brush with melted butter.