dinner rolls

It seems like everyone has "their" roll recipe. I'll add this one to the mix . . . Directions are for crescent-type rolls, but consider the dough a canvas. It easily turns into cinnamon rolls. Orange rolls. Whatever fits your fancy.

1 TB active dry yeast
1 1/2 C warm water
1/3 C plus 1 tsp sugar
1/2 C butter, melted
2 eggs
1/4 C instant nonfat dry milk
1 1/4 tsp salt
5 1/2-6 C all-purpose flour

Dissolve yest in water and sprinkle with 1 tsp sugar.
Add butter, eggs, dry milk, salt & 3 cups of flour.
Beat on medium speed for about 3 minutes or until dough is smooth. Stir in enough remaining flour to form a soft dough. Knead for about 5 minutes until smooth. Place in greased bowl & cover. Let rise until doubled in size; about 1.5 hours.
Punch down dough. Divide into 3 balls. Roll each ball into a 12" circle. Cut into 12 slices (pizza cutter works great!). Roll from the wide end of the dough section to the point (again, think crescent rolls). Place on a lightly greased cookie sheet and let rise until doubled; about 45 minutes.
Bake @ 375 for 11-14 minutes, or until golden brown. Rub tops of rolls with melted butter when you take them out of the oven.

Yield: 36 rolls