BASIC ROLL RECIPE

Scant 1/2 cup sugar
1 T. salt
1 T. yeast
2 eggs, beaten
1 stick melted butter
6-6 1/2 cups flour
1 1/2 cups warm milk

Dissolve yeast in 1/2 cup warm water and 1 T. sugar.  In large bowl put in milk, sugar, eggs, butter, and salt.  Gradually add about 1/2 of the flour.  Mix in yeast mixture.  Finish adding enough flour until dough is too stiff to stir.  Knead dough adding enough flour to make a soft dough (about 1/2 cup more flour).  Put into greased bowl and let rise until double or triple (1-2 hours).  Punch down.  Make into desired type of rolls.  Let rise again until about double.  Bake at 350* for 11 min.  9-12 rolls per sheet.  1 1/2 inches apart.  Make sure they are golden brown on bottom and barely brown on top.

For crescent rolls, form dough in half.  Roll into two flat pizza like circles.  Brush softened butter over whole circle.  Cut into 16 pieces (see illustration).  Roll each piece from fat side to small side. 





For cinnamon rolls, use above recipe and divide in half.  Roll each half into a rectangle approx. 10X12 inches.  Brush each rectangle with softened butter.  Sprinkle about a 1/3 cup brown sugar and 1 tsp. cinnamon on buttered surface.  If desired, add nuts or raisins.  Roll and cut into 1 inch slices.  Put into greased cake pans.  Makes approx. 24 rolls.  Let raise until double (cover while raising).  Bake at 350* approx. 20 min.