This is a good basic roll dough that can take many shapes ~ ranging from plain pan rolls to something as fancy as butterhorns or fan-tans.
1 pkg. active dry yeast
1/4 cup warm water (about 110*)
2 eggs, lightly beaten
Milk
1/2 cup (1/4 lb.) butter or margarine, melted and cooled
1 1/2 tsp. salt
1/2 cup sugar
About 6 cups all-purpose flour
In a large bowl, dissolve yeast in warm water. Combine eggs with enough milk to make 2 cups liquid; add to yeast mixture along with butter, salt, and sugar, stirring until well blended. Stir in 5 cups of the flour, 1 cup at a time, beating until smooth after each addition; dough will be stiff.
Turn dough out onto a heavily floured board and knead until smoothe and satiny (5 to 10 minutes), adding flour as needed to prevent sticking. Place dough in a greased bowl; turn over to grease top. Cover and let rise in a warm place until almost doubled (1 1/2 to 2 hours).
Punch dough down and divide into four equal portions. For easier handling, wrap each in plastic wrap and chill for 30 minutes. To shape, work with one portion of dough at a time, following directions below. Let shaped rolls rise in a warm place until almost doubled (30 to 40 minutes). Bake in a preheated 425* oven (400* for glass pans) for about 10 minutes or until golden. Transfer to racks to cool.
FOR PAN ROLLS, divide each portion of dough into 16 pieces (each about 1 inch in diameter) and form into smooth balls. Arrange 16 balls of dough, about 1 inch apart, in a greased round or square 8 or 9-inch baking pan. Repeat with remaining dough. Let rise
and bake as directed. Makes 64 rolls.
FOR BUTTERHORNS, roll each portion of dough into two 8-inch circles, 1/4 inch thick. Brush with melted butter. Cut each circle into 6 wedges and roll up each wedge, starting with wide end and rolling toward point. Place, point down, about 2 inches apart on greased baking sheets (at least 12 by 15 inches). Let rise and bake as directed. Makes 48 rolls.
FOR FAN-TANS, roll each portion of dough into an 8 by 15-inch rectangle, 1/4 inch thick. Brush with melted butter; cut lengthwise into 5 strips. Stack strips evenly on top of each other; cut into 10 squares. Place squares, cut side up, in greased muffin pans. Let rise and bake as directed. Makes 40 rolls.
FOR CLOVERLEAF ROLLS, pinch off pieces of dough and use fingertips to shape each into a 3/4-inch ball, tucking edges under to make smooth tops. Place in greased 2 1/2-inch muffin pans, arranging 3 balls in each muffin cup. Let rise and bake as directed. Makes 40 rolls.
FOR PARKER HOUSE ROLLS, roll each portion of dough out 1/4 inch thick; cut into 2 1/2-inch circles. With the dull edge of a knife, crease each circle just off center. Brush with
melted butter, then fold each circle along the crease, folding large part over small. Press folded edge firmly. Reroll scraps and repeat. Place about 2 inches apart on greased baking sheets (at least 12 by 15 inches). Let rise and bake as directed. Makes 64 rolls.
