From Tendernoggle: ALSO...DID I HEAR YOU SAY ROLLS?? RECEIPE PLEASE???
This comes from the old 1960's Better Homes and Gardens Cookbook, the one I learned to cook from. The great thing about it is, you don't have to knead the dough. I no longer "scald" the milk. That's a step that was necessary when people used raw milk (to kill any bacteria that might "fight" with the yeast). I just get it hot enough to melt the shortening.
PLAIN ROLL DOUGH
1 package active dry yeast
1/4 cup warm water
1 cup milk, scalded
2 tablespoons sugar
2 tablespoons shortening
1 teaspoon salt
3 1/2 cups sifted all-purpose flour
Soften yeast in warm water. Combine milk, sugar, shortening, and salt; cool to lukewarm. Add 1 cup of the flour; beat well. Beat in the softened yeast and egg. Gradually add remaining 2 1/2 cups flour to form soft dough, beating well. Cover and let rise in warm place (82 degrees) till double (1 1/2 to 2 hours). Turn out on lightly floured surface and shape as desired. (I roll out the dough about 3/4 inch thick and use a drinking glass to cut out the rolls; place in pan, sides barely touching, and let rise till double.) Bake at 400 degrees for 10 to 12 minutes.
I also use this recipe to make cinnamon rolls:
On lightly floured surface roll 1/2 recipe plain roll dough to a 16X8-inch rectangle. Combine 1/2 cup sugar, 1/4 cup melted butter, and 1 1/2 teaspoons cinnamon; spread over dough. Sprinkle with 1/4 cup raisins. Roll lengthwise, as for jelly roll. cut in 1-inch slices. Place cut sides down in greased 9x9x2-inch pan. Cover; let rise till double (an hour or so). Bake in moderate oven (375) 20 to 25 minutes. Remove from pan and frost with powdered sugar icing if desired.