Roby Rolls

My mom is seriously famous for these rolls. They are freaking AMAZING! Every year for as long as I can remember, this has been my mom's assignment for Thanksgiving. She also makes them often throughout the year. They are surprisingly easy. I didn't dare make them for a long time without Mom, but I finally bit the bullet and now I'm hooked!

Janet Rose's Roby Rolls
(Soft, delicious and EASY)
Yield: 32 crescent rolls

Combine and let sit for 5 minutes:
2 T yeast
1/4 c warm water

Add and mix:
2 eggs
1/2 c sugar
1 t salt
1 c warm water
1 cube butter, melted

One cup at a time, add and mix in up to 4 1/2 c flour (might not take entire amount - dough should be soft).

Mix well until all flour is incorporated, but don't knead. Place in a greased bowl and cover. Let rise 1 1/2 hours or until doubled. At this point, either refrigerate overnight or roll out. (If refrigerated overnight, remove from fridge and let sit on the counter until room temp and then follow remaining instructions.)

To roll out, divide dough in half. Flour (or grease) counter space and roll each half into a large circle - dough should be about 1/4 inch thick. Using a pizza cutter, cut the circle in half, then in half again, etc... until there are 16 triangles from one circle. Roll each triangle up crescent style and place on greased baking sheet. Let rolls rise until doubled. Bake at 425 for 10 minutes. (Rotate the pans in the oven halfway through baking time.)