I proofed the yeast in the bowl of my Kitchen Aid with the warm water and sugar for ten minutes, then added the eggs, the vegetable oil and the dry ingredients. I did not want to wait overnight for my rolls, I did speed up the process quite a bit so that I could have them for dinner. Once it was a semi-formed sticky ball, I set it to rise in a covered, greased bowl on a warm heating pad until it doubled. I then rolled it out, cut it into triangles and rolled the dough it into crescent rolls as the recipe stated. I did hurry the second rising by setting the crescent rolls on a warm heating pad--it cut the rising time back by half. The baking time was spot on--make sure you watch your rolls as it gets closer to eight minutes, they will burn quickly. Out of the oven, I brushed each crescent roll with vegetable oil. This roll recipe was pretty good. The texture of these was truly amazing--they were light and fluffy and just about melt in your mouth. BUT, there really wasn't much flavor. I really missed the flavor that butter adds. I would make this recipe again but I think I would use melted butter in place of the vegetable to get the "perfect" roll.
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I proofed the yeast in the bowl of my Kitchen Aid with the warm water and sugar for ten...