Basic Rich Roll Dough
1 T. yeast
½ cup warm water
1/3 c. sugar
½ c. oil
4 ½ to 5 c. flour
¾ c. water
Dissolve yeast, water, sugar in large bowl. Let sit 5 minutes. Add the oil and 1 c. flour. Mix well, then add the water. Gradually add as much of the remaining flour as needed to make a soft dough that’s not sticky. Knead a few minutes. Put in oiled bowl; oil the top. Let rise until double, about an hour. Punch down and use for rolls. 24 rolls.
Cloverleaf Rolls
Use Basic Rich Roll Dough. Once it’s been punched down, form small balls and dip in melted butter. Place 3 in each of 24 oiled muffin cups — 2/3 full. Let rise till double, 1 hour. Bake at 400 for 20 minutes. 24 rolls.
Cinnamon Rolls
1 c. brown sugar
2 T. soft butter
1 t. cinnamon
Oil two 9” pans, and put ¼ c. brown sugar in each. Mix remaining ½ c. brown sugar with the cinnamon. Use Basic Rich Roll Dough. Once it’s been punched down, divide into 2 balls. Roll each out to 9 x 12” and spread each with 1 T. butter and then sprinkle over half the brown sugar-cinnamon mix. Roll up, starting from the long side. Cut into 1” pieces and put in the pans. Let rise till double, 45 minutes. Bake at 350 for 25 minutes. 24 rolls.