I can typically make this in the afternoon, just get started on them at lunch and have fresh rolls for dinner!

They are also very easy.

Makes 1-1/2 to 2 dozen rolls.

4 to 4-1/2 cups all-purpose flour 1/4 cup sugar 2 envelopes Rapid Rise Yeast1 1/2 teaspoons salt 3/4 cup very warm milk (120° F to 130° F) 1/2 cup very warm water (120° F to 130° F) 1/3 cup butter or margarine, softened 2 large eggs Poppy Seed or Sesame Seed, optional

Directions

To Make The Dough:

In large mixing bowl, combine 1-1/2 cups flour, sugar, un-dissolved yeast, and salt. Gradually add warm milk, warm water, and butter; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 egg and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough.

** If instead using Active Dry Yeast:

Dissolve yeast in 1/2 cup warm water (100° F to 110° F) in a large mixing bowl.  Stir in 1 teaspoon sugar; let stand 10 minutes.  Add remaining sugar, warm milk (100° F to 110° F), butter, 1 large egg, 2 cups flour and salt.  Mix well.  Stir in enough remaining flour to make a soft dough.

To Shape And Bake Rolls (using EITHER type of yeast):

Grease top; cover tightly with plastic wrap and refrigerate 2 to 24 hours.

Remove from refrigerator. Punch dough down. Remove dough to lightly floured surface. Shape as desired. Place rolls, about 2 inches apart, on greased baking sheets (or in other pans as directed). Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.

Beat remaining egg; brush on rolls. If desired, sprinkle with poppy or sesame seed. Bake at 375^oF for 15 to 20 minutes or until golden brown. Remove from sheets or pans; let cool on wire racks.

PAN ROLLS: Divide dough into 18 equal pieces. Roll each piece into ball. Place 9 balls in each of 2 greased 8-inch round baking pans.

LUCKY CLOVERS: Divide dough into 18 equal pieces. Roll each piece into ball. Place balls in 18 greased 2 1/2-inch muffin pan cups. Let rise as directed. Just before baking: With scissors, snip each roll in half, then in quarters, cutting to bottom but not through roll.

CRESCENTS: Divide dough in half. Roll each half to 16-inch circle. With sharp knife, cut each circle into 12 wedges. Roll up tightly from wide end. Place rolls, with points down, on greased baking sheets. Curve ends to form crescents.

KNOTS: Divide dough into 24 equal pieces. Roll each piece to 9-inch rope. Tie loose knot in center of each rope.

COILS: Divide dough into 24 equal pieces. Roll each piece to 9-inch rope. Coil each rope and tuck end under coil.

TWISTS: Divide dough into 24 equal pieces. Roll to 12-inch ropes. Fold each rope in half and twist three to four times. Pinch ends to seal.

You will want to note that this isn’t a recipe for Gingerbread Cookies – we really are making bread. The final result will look like something between a cake and brownie – if you did it right!

Ingredients:

• 2 1/3 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 cup molasses
• 3/4 cup hot water
• 1/2 cup butter (one stick – preferably unsalted), room temperature
• 1 large egg
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon

Directions:

1. Preheat the oven to 325°.
2. Grease & Flour a 9-inch square baking pan. (You can you a 9-inch round pie pan in a pinch, but the square one is the way to go).
3. Sift the flour into your mixing bowl .
4. Add the sugar.
5. Add the Molasses.
6. Add the hot water (I pour the water into the same measuring cup that held the molasses in order to loosen up the last bits and get it all).
7. Add the butter.
8. Add the Egg.
9. Add the Salt.
10. Add the Baking Soda.
11. Add the Ginger.
12. Add the Cinnamon.
13. Mix slowly to combine all the ingredients. (If using an electric mixer, low or setting 1)
14. Once you are satisfied that it is all combined, use a spatula to clean the sides and bottom of the bowl, making sure no pockets of dry mix get stuck to the sides.
15. Mix it good now, for about three minutes. (If using an electric mixer, medium or 3/maybe 4).
16. Once it is all good and mixed, pour it into the prepped pan.
17. Bake for 50 minutes, then check with a toothpick for doneness.

Notes:

I like mine served hot from the oven with a healthy dose of Cool Whip! You an also freeze your results out an use another day. If you cut it into serving sizes, just grab one serving from the freezer, put it in the microwave for about 20 seconds (your results will vary), and you are good to go!