It's not a secret recipe or anything, but even outside of our family, this recipe has always gotten positive reviews. I think I've had it as doughnuts maybe once or twice in my life. Usually it's made into crescent rolls or cinnamon rolls. I've grown up with it, and a Thanksgiving, Christmas, or Easter without it just doesn't feel the same.
So when a friend asked for a good roll/bun recipe, this one was the first one I thought of. I had the ingredients and had been meaning to make a batch for about a week, so I decided to take pictures of the process and send them along with the recipe.
The instructions are mostly as written, with a few exceptions, which I will highlight along the way.
Some notes about the ingredients:
The slideshow above will take you through making the dough. This is a sweetened, enriched dough with a very light texture.
I usually bake at 350 degrees Fahrenheit, for between 15-25 minutes, depending on how big the rolls are, and how closely they are placed together. This recipe is excellent for freezing and reheating in the oven, especially if you don't let the rolls brown beyond a light honey color.
Twins each with half a brain in reality; the other half displayed here!