This recipe is another from the Pillsbury’s Flour Bag that my Mother-in-Law found in the early 60’s. I use it as a base for my Cinnamon Rolls, Monkey Bread, Sweet Rolls, and Caramel Cinnamon Rolls. Makes 3 Dozen Rolls.

Combine in large mixer bowl.

2 cups All Purpose Flour

1/2 cup Sugar

2 tsp Salt

2 packages of Dry Yeast

Heat in Saucepan over low heat until very warm(120-130 F)

2 1/4 cups Milk

1/3 cup Butter

Add Egg and Warm Liquid to Flour Mixture

1 Egg

Mix

Beat 1/2 minute at low speed, 3 minutes at medium speed. By hand, gradually stir in another 4 to 5 cups Flour to form a soft dough.

Knead

Knead on floured surface until smooth and elastic- about 1 minute.

Rising

Place dough in greased 2 1/2 quart bowl. Turn dough to grease all sides.

Cover Dough let rise in warm place (80-85) until light and doubled in size, 45-60 minutes. Punch down dough. Shape in to rolls, place in greased pan and cover; let rise 30-45 minutes. Bake 400 for 12 to 15 minutes. Remove from pan immediately; cool on rack.