The Most Versatile Bread Rolls

Preheat the oven to 375 F/190 C.

Put the warm water into a small bowl. Place the yeast in the warm water and stir. Let it sit while you mix the rest.

In a separate large bowl, mix the sugar, flour and salt. Add the water mixture to the dry mixture and mix until combined. Let it sit for 10 minutes if you have time. The longer it rises, the lighter the bread but if you don’t have time, then go ahead and get them ready to cook.

For rolls, I like to tear off small balls of dough the size of about a golf ball. Then roll the balls into a snake on a well floured surface (you’ll want flour on your hands as well to keep from sticking), and then tie them into a knot and place them about 2 inches apart on a cookie sheet or pan that has been sprayed with cooking spray or buttered. I will usually tie all the knots and put them onto the pan and give them a little more time to rise while I melt the butter. Brush them with butter. Next, put the first cookie sheet in the oven with the second one following a few minutes later.

Bake for 16-20 minutes. Regular bread rolls will take a little less than the stuffed rolls. Remove from oven when golden brown. Your house smells wonderful right now!

Variations (This dough is so versatile, you can try anything.)
-For garlic bread, add 1 teaspoon of Mrs. Dash Herb and Garlic seasoning (in Australia, I use Tuscan Seasoning) and some crushed/minced garlic to the melted butter before brushing it on top of the rolls.
– For individual pizza rolls, I take a larger ball of dough and roll it out into a square with a rolling pin. Along one edge, sprinkle grated pizza cheese or tasty cheese and sliced pepperoni, sprinkle with Italian seasoning, then roll up the square and seal the edges of the dough so the insides don’t leak out. Brush with butter, bake, then serve with ranch dressing and pizza sauce for dipping.
-For cinnamon rolls, roll out all the dough into a large square, brush with melted butter, then thoroughly sprinkle on a mixture of cinnamon and sugar. Roll up into a roll and cut the roll into slices that are about 3/4 to one inch thick. Place the rolls on a pizza pan or cookie sheet, just 1/2 an inch apart. Let rise then bake.
– For monkey bread or cinnamon pull-apart bread, butter or spray a bundt pan then pinch off small balls of dough the size of a large marble or ping pong ball, roll them in melted butter then a cinnamon sugar mixture and place in the Bundt pan. Cook for 20 minutes, then check for doneness. If it is cooked, let it cool for a few minutes then turn it out on a plate. I once made this in a heat proof bowl for Halloween and it looked like a brain, I won the prize for most creative dessert!
-For chicken and mushroom pockets, take cooked chicken cut into small chunks and mix with some sautéed mushrooms and 1/2 a block of cream cheese. Take a larger ball of dough and roll it out into a square with a rolling pin. Place a dollop of the mixture on one half of the square and fold dough over and seal edges. Brush with butter (and roll in seasoned bread crumbs if desired) and cook for about 20 minutes. Serve with cream of mushroom soup as a sauce and with long grain wild rice and a vegetable on the side.