Place in Large Mixing Bowl in the order listed:
2 c. flour
2 T. dry Yeast
½ c. sugar
2/3 c. dry powdered milk
1½ t. salt
In a 2 cup measuring cup pour in ½ cup oil and 1 ½ cups of hottest tap water. Add all at once to the dry ingredients and beat until well blended and smooth.
Add 2 eggs and 1 more cup of flour – Mix Well.
Add 2 more cups of flour and mix well. You may need to add ½ to 1 cup more of flour at this point – add about ¼ cup at a time. You want a soft smooth dough but not overly sticky.
Cover with saran wrap and let rest for 20-30
Punch down the dough
Now you can:
cover the rolls with that same piece of saran wrap and place them in the refrigerator to bake within the next 24 hours
OR put them in the freezer to use in the next month
OR you can let them rise for a few minutes while the oven preheats and bake them.
Bake at 375 for 15-17 minutes.
If you put them in the refrigerator to bake later; when you take them out of refrigerator, remove the saran wrap, let them sit while the oven preheats, and then bake as directed above.
If they were in the freezer thaw and let rise (3 hours on the counter OR 8 hours in refrigerator) and then bake.
This is a basic freezer dough you can use it to make all sorts of bread dishes—
Cinnamon Rolls, Orange rolls, Cinnamon Pull-aparts—Monkey bread, Pizza, Hamburger buns, Sandwich rollups, Bread etc.
For Crescent rolls:
Punch the dough down and divide the dough into 3 even pieces. On a sprayed OR floured surface, roll each piece of dough into about a 10 inch circle (about ½ inch thick). Cut each circle into 8 pieces like cutting a pie. Then roll each piece starting at the widest edge to form a crescent roll. Place on a greased cookie sheet. Makes 24 rolls. (You can shape the dough in any way that you choose – crescent rolls are just my favorite shape.)
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