1 cup warm milk
1 pkg. instant yeast
1/2 cup sugar
1/2 tsp baking soda
1 tsp salt
2 eggs, well beaten
1/2 cup canola oil
4 cups all-purpose flour
1/2 - 1 cup melted Tillamook Extra Creamy Unsalted Butter
Combine milk, yeast, sugar, baking soda, salt and oil in a large mixing bowl. Add half of the flour and beat until smooth and well mixed.
Beat in the eggs until smooth.
Stir in the rest of the flour and mix well. Let stand uncovered overnight.
The next morning, knead dough on a floured surface until smooth.
Divide the dough in half and roll each half into a circle the size of a pie tin.
Cut each circle into 12 wedges. Spread the melted butter on the wedges then roll them starting from the wide end.
Place on a greased baking sheet about 1" apart. Rise several hours until rolls are doubled in size.
Bake at 350 ° for 10-15 minutes.
This recipe is in an old family recipe book and the "Mom" in the name of the recipe refers to my great-grandmother. Every year my grandmother would bake these for Thanksgiving. The second I would walk into her kitchen I would always make a beeline for the counter where I knew they would be sitting to make sure we had them. I would often sneak one out of the basket with my grandpa before dinner for a little appetizer (and to make sure they were baked to perfection!) For me, it’s not Thanksgiving until these are on the table. Someone in my family is always responsible for baking these each year at Thanksgiving!