Basic Roll Recipe

from Emily

A scant ½ cup sugar
1 T. salt
1 T. yeast
2 eggs beaten
1 cube melted margarine
6-7 cups flour
1 ½ cups warm milk

Dissolve yeast in ½ cup warm water and 1 T sugar. In large bowl put in milk, sugar, eggs, margarine and salt. Gradually add about ½ 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. Put into greased bowl and let rise until double. Punch down and let raise again. Make into desired type of rolls.

Cinnamon Rolls
Use above recipe and divide in half. Roll each half into a rectangle approx. 10” by 12.” Brush each rectangle with melted margarine (soft). Sprinkle about 1/3 cup brown sugar and 1 tsp. cinnamon on buttered surface. If desired add nuts or raisins. Roll and cut into 1” slices. Put into greased cake pans. Makes approx. 24 rolls. Let raise until doubled (cover while raising). Bake at 350º approx 20 min. or until golden brown. While a little warm frost with thing icing.

Pan Rolls
Make basic recipe and pinch off big pieces or dough. Shape into balls, dip into margarine. Place in greased pan. Cover and let raise until doubled. Bake 350º approx 20-25 minutes. ** Do not leave in pans after baking or will go soggy.

Crescent Rolls
Make basic roll recipe. Divide into 2 parts. Roll into 12” circles. Brush dough with melted margarine. Cut into 15 pie shape triangles. Roll from fat end up. Set on greased cookie sheet. Cover and let rise until double. Bake at 375º until golden brown (approx 15 minutes).

Orange Butterflake Rolls
Roll out dough into 10x20 rectangle. Brush with a mixture of 2T melted margarine, ½ cup sugar, and 2 T orange peel, grated. Cut into long strips. Stack on top of each other approx. 5 high. Cut into pieces and put into greased muffin tin. Bake after doubling in size for approx 15 minutes at 375º. While still warm brush with glaze made of 1 cup powdered sugar and 2T orange juice.

Swedish Twists
Make Basic Rolls. Roll into 12x24 rectangle. Brush with butter. Make a mixture of ½ cup brown sugar and 1 cup chopped nuts, and 1 T cinnamon. Spread over dough. Cut into 1”strips (24 in all). Fold in half, pinch together, then twist and put on greased pan. Cover and let rise until double. Bake 375º about 15 minutes. While warm brush with a glaze of 1 ½ cups powdered sugar, ½ T. butter, and 2 T. hot water.