This is my favorite roll recipe because it is so versatile. By using the same recipe you can mold the dough into different shapes to give it variety like: Crescent rolls, Bow-Knot rolls, and Pan rolls.
(Makes 24 lg. rolls)
1 1/2 cups very warm water
2 eggs
1 cube butter, softened
5 cups bread flour
6 tablespoons dry, instant milk
6 tablespoons sugar
3 teaspoons salt
2 pkgs Rapid rise yeast
Directions:
Combine the warm water and sugar together in the mixing bowl. Stir until sugar is dissolved. Sprinkle the yeast on the top of the water. Let stand 5 minutes to "proof" your yeast. After the yeast has become foamy add the remainder of the ingredients. Knead the dough either by hand or in a mixer until gluten has formed and dough feels elastic. Allow dough to rise until doubled approximately 1 hour. Roll out dough to desired shape and size. Let rise again for an additional 30-40 minutes. Bake at 350 degrees for 12-15 minutes until lightly browned. Enjoy!
