Dinner Rolls
Crescent Rolls
Cheddar Rolls

Dinner Rolls 

2 cups flour  

1 envelope rapid rise yeast 

½ cup milk 

¼ cup water 

2 Tbsp. sugar 

½ teas. salt 

2 Tbsp. butter or margarine 

Grease an 8-inch round pan.  In a large bowl combine ¾ cup flour, undissolved yeast, sugar and salt.  Heat the milk, water and butter or margarine until very warm (120-130 degrees F).  Add the heated milk mixture to the flour mixture.  Beat with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally.  Add ¼ cup flour to the mix and beat at high speed for 2 minutes.  Stir in enough remaining flour to make a soft dough.  Knead the dough on a lightly floured surface until the dough is smooth and elastic, about 8-10 minutes.  Cover the dough and let it rest for 10 minutes.  Divide the dough into 12 equal pieces and shape each piece into a ball.  Place the balls of dough in prepared pan.  Cover the pan with a towel and allow the rolls to rise in a warm, draft-free place until doubled in size, about 30 minutes.  Meanwhile, preheat the oven to 375 degrees F.  Place pan in preheated oven and bake the rolls for about 20 minutes or until done.  Remove pan from oven and brush with additional melted butter or margarine, if desired. Serve warm. 

Recipe makes 12 servings 

Crescent Rolls 

4 cups flour 

½ cup butter or margarine, room temperature 

(.25 oz.) packages active dry yeast 

¾ cup warm water (110 degrees F.) 

½ cup white sugar 

2 eggs 

¼ cup butter or margarine, softened 

Grease a baking sheet.  Dissolve the yeast in the warm water in a large mixing bowl.  Stir in the sugar, salt, eggs, ½ cup butter and 2 cups of flour.  Beat this mixture until smooth.  Mix in the remaining flour and beat until smooth.  Scrape dough from sides of bowl.  Knead the dough on a lightly floured surface until dough is smooth and elastic.  Cover the dough and let it rise in a warm, draft-free space until doubled (about 1-1 ½ hours)  Punch down the dough and divide it in half.  Roll each half into a 12-inch circle.  Spread the circles with the ¼ cup softened butter.  Cut each circle into 10-15 wedges.  Roll up the wedges starting with the wide end.  Place rolls with point under on prepared baking sheet.  Cover and let rise until doubled (about 1 hour).  Preheat oven to 400 degrees F.  Place baking sheet in preheated oven and bake the rolls for 12-15 minutes or until golden brown.  If desired, tops of rolls may be brushed with melted butter when they come out of the oven. 

Recipe makes 20 servings 

Cheddar Rolls 

4 cups flour 

½ cup butter or margarine 

3 (.25 oz.) packages active dry yeast 

½ cup water 

1 8 oz can tomato sauce 

2 Tbsp. sugar 

1 ½ teas. salt 

½ cup onion, finely chopped 

1 egg at room temperature 

¼ teas. vegetable oil 

½ lb. sharp shredded cheddar cheese 

Egg wash:  1 egg at room temperature and 1 teas. water 

Place a skillet over medium-low heat and add the butter or margarine.  Stir in the onion and cook about 5 minutes until the onion is translucent.  Add the ½ cup water and tomato sauce and stir to combine.  Bring this mixture to a lukewarm temperature, about 110 degrees F.  In the mixing bowl of a stand electric mixer combine 1 cup of flour, sugar, salt, yeast, and the tomato sauce mixture from the stove.  Mix on low speed for 2 minutes to make a loose springy dough.  Beat in 1 egg and 1 more cup of flour.  Beat for 2 minutes on high speed and then stir in the remaining 2 cups of flour.  Let the machine knead the dough on high speed until it is smooth and elastic. (You can also knead the dough on a lightly floured surface for about 10 minutes instead of using the mixer)  Wipe the top of the dough with the vegetable oil, cover the bowl with a towel and let the dough rise until doubled, about 2 hours.  Grease a baking sheet or line it with parchment paper.  Punch down the dough and cut it in half.  Place one-half on a floured work surface and cover the other half with a cloth to prevent drying out.  Roll the dough on the work surface out into a rectangle about 9×12 inches and cut the rectangle into 12 squares about 3 inches on a side.  Place 2 teaspoons of the shredded cheddar cheese in the center of each square and fold the squares into triangles enclosing the filling.  Pinch the edges of the triangles tightly closed and place the filled rolls on the prepared baking sheet.  Repeat this process with the remaining dough so you have 24 rolls.  Cover the rolls with a cloth and let them stand for about 1 hour until doubled.  Preheat oven to 375 degrees F.  In a small bowl combine 1 egg and 1 teaspoon of water to make an egg wash. Brush each roll with the egg wash and place the baking sheet in the preheated oven.  Bake the rolls for about 15 minutes until the tops are browned and the cheese has melted. 

Recipe makes 24 servings