So this is just because I got an invite for a recipe exchange and wanted to share this with other people besides the one I was required to do . . . just in case someone wants a good roll recipe that is so versatile that in addition to the variations listed below, I've even used it to make soft pretzels on occasion! So if you want, have fun! If not, well, I'll go make some for me anyway, lol!
1 c warm water
2 tbsp yeast
1/2 c sugar
1/2 c melted butter
4-6 c flour
(other melted butter, cinnamon, brown sugar if desired for roll variations)
Mix 1 cup warm water with 2 tbsp yeast, let sit for 5 minutes or until foamy. Add 1/2 cup sugar, 3 eggs, 1/2 cup melted butter, then enough flour to create a soft dough (I like around 5-6 cups). Let rise about an hour in a warm place (or if you use non-fast-acting yeast, you can cover and let rise in the fridge for at least 2 hours till you can make up the rolls), then make into rolls.
For regular dinner rolls, divide into 24 pieces and roll into balls, placing in greased 9X13 pan. You can also make them into crescents (divide into 3 balls and cut into 8 wedges. Roll each wedge up starting at the large side and shape into crescent and place in greased pan) or even cinnamon rolls (divide into two balls of dough. Roll one into a long rectangle, brush with melted butter, then spread brown sugar and cinnamon over top as desired. Roll up starting on one of the long sides and then cut into rolls of desired thickness (I like about 1-2 inches tall). Repeat with other ball of dough. Place in greased pan so that the spirals face up and rolls are about an inch apart).
For all rolls, let sit for another 10-20 minutes in a warm place and then bake at 350 F for about 15 minutes, or until the tops are a nice golden brown. Brush tops with melted butter if desired. (And cinnamon rolls are great with cream cheese icing -- 4 oz cream cheese, 4 oz butter, 1 tsp vanilla, 2 tbsp milk, and enough powdered sugar to make icing desired consistency.)