This is a very good basic refrigerator dough. The instructions for assembling the rolls are incomplete--roll the dough into 12" circles, brush on butter (melted and cooled butter works better than softened butter), cut into 8 wedges (a pizza cutter works well here), and then roll into crescents. I also like to brush the tops of the rolls with butter. The rolls take a bit longer to bake than the recipe calls for--14 minutes in my oven and, yes, the temperature in my oven is accurate.
The recipe makes 32 rolls, which is a bit more than most families need at once, but as another reviewer said, the dough keeps in the refrigerator for a week or so. I cut the dough into quarters and form each blob of dough into a rough circle, then wrap it in plastic wrap to store in the refrigerator for later.
The dough also makes great cinnamon rolls. Take a quarter of the dough, roll it about 3/8" thick in a rough rectangle shape, brush with melted butter, sprinkle with cinnamon sugar, and roll up. Cut the roll into 9 equal sections, then arrange the rolls in an 8" x 8" greased pan. Brush with melted butter, cover loosely with plastic wrap, and let rise for 3 or 4 hours. Bake at 350 for about 25 minutes--keep a close eye on the rolls in the oven, because the sugar scorches quickly.
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This is a very good basic refrigerator dough. The instructions for assembling the rolls are...