Seasoned Sticks

2 cups lukewarm water 2 packages active dry yeast 2 tablespoons granulated sugar 5 1/2 cups all−purpose flour 3/4 cup vegetable oil 1 egg white, beaten Seasoned salt, onion powder, coarse salt
or a mixture of cinnamon and sugar
Dissolve yeast in lukewarm water in large bowl. Stir in sugar, flour and oil. Knead on lightly floured board for about 5 minutes. Shape into a ball. Place in lightly greased bowl. Cover; let stand for 30 minutes
Divide dough into thirds. Pat out dough to cover 3 well−greased cookie sheets. Cut dough into 1−inch wide, 5 inches long sticks. Brush with beaten egg white. Sprinkle desired seasoning over the tops of sticks. Bake at 400 degrees F for 18 to 20 minutes. Remove to cooling rack.
Yield 7 1/2 dozen sticks.

Potato Rolls

3/4 cup shortening 1 cup tightly packed mashed potatoes 1/2 cup granulated sugar 1 teaspoon salt 2 well−beaten eggs 1 cup milk (at room temperature) 1 envelope yeast, dissolved in 2 cup lukewarm water
Thoroughly mix the shortening, potatoes, sugar and salt. When well mixed, add eggs, milk and yeast water. Work into a dough, then set to rise for two hours.
Make a soft dough by adding 4 cups flour and set to rise again.
Make into rolls or a loaf, butter the top with melted butter, and set to rise again. Bake at 375 degrees F.

Regular Hamburger Rolls

1 package yeast 1/2 cup warm water 105 to 115 degrees F 1/4 cup plus 1 tablespoon granulated sugar 1/2 cup nonfat dry milk 2 teaspoons salt 6 tablespoons cubed butter 6 cups flour 1 1/2 cups cold water
Preheat oven to 400 degrees F.
Proof yeast in hot water with 1 tablespoon sugar; set aside.
In processor bowl, mix 1/4 cup sugar, dry milk, salt butter and flour. Pulse while adding proofed yeast. Add the cold water, and process until dough forms a ball.
Check the dough, (if too moist, add flour one tablespoon at a time. If too dry, add cold water, one tablespoon at a time) process dough in processor for 1 minute.
Transfer to a large oiled bowl, cover with plastic wrap and allow to double in size. Punch down.
Roll or pat dough until 1/2−inch thick. Cut in buns with a 3−inch round cutter *. Place on greased baking sheets 1 inch apart. Allow to double in size. Bake 15 minutes or until well browned. (If using 2 baking sheets, rotate after 10 minutes.)
* NOTE: If you want to make hot dog rolls, cut the dough into finger−size pieces).
I make the regular hamburger rolls for grilled chicken sandwiches.

Refrigerator Rolls

2 cups boiling water 1/2 cup granulated sugar plus 1 teaspoon 1 tablespoon
salt 1/4 cup shortening 2 cakes yeast 8 cups sifted flour, divided 2 eggs,
beaten Mix boiling water, 1/2 cup sugar, salt and shortening together; cool
until lukewarm.

Dissolve yeast in lukewarm water; add 1 teaspoon sugar and stir in 4 cups of
flour; beat well. Add remaining flour, one cup at a time, beating well after
each addition. Mix thoroughly to a smooth dough; knead slightly. Place in a
large greased bowl; grease top of dough; cover and store in refrigerator
until ready to use.

Remove as much as needed and shape as desired. Let rise in a warm place
until double in bulk. Bake at 425 degrees F for 20 to 25 minutes.

Quick Raised Dinner Rolls

1 package dry yeast 2 tablespoons granulated sugar 1/2 teaspoon salt 1/2 cup warm milk 1 egg 1 tablespoon melted butter or margarine 1 3/4 to 2 cups bread flour

Using mixer or food processor, blend all ingredients together. Place in a warm spot to rise (85 degrees F to 90 degrees F location is ideal) until double (about 30 minutes).

Butter an 8−inch square pan. When dough has doubled, punch down. Form into balls and place in pan. Let rise in pan for another 10 to 15 minutes.

Bake until brown (about 15 to 20 minutes). Makes 9 to 12 rolls.