If you insist on “from scratch”  these rolls could not be easier.  You can also add bits of cheese, rosemary, dill, etc to compliment your dinner.

Ingredients:

• 1 pkg yeast, dry or compressed
• 1 c water, warm
• 4 Tab sugar (1/4 c)
• 1 tsp salt
• 1 egg beaten
• 3 c flour, sifted
• 4 Tab oil (1/4 c)

Directions:

1. Dissolve yeast in warm water.
2. Add sugar, salt, egg.
3. Stir mixture well
4. Let it stand while you sift the flour again.
5. Add oil and half of the flour to yeast mixture.
6. Beat until very smooth.
7. Add remaining flour and blend well.
8. Set dough in a warm place and allow to rise until almost doubled in bulk, about 30 minutes.
9. Drop dough by spoonful int small, well greased muffin pans so each cup is half full.
10. Let rise until almost doubled in bulk.
11. Bake in hot oven (400°) for 15 minutes.

Serves:    Makes 24 rolls

Source:  Sunset bread Book

Notes:

Variations (method 1)

• 1/4 c pineapple, crushed, drained
• 4 Tab raisins
• 4 Tab juts, finely chopped
• 1/4 c cheddar cheese
• 1/4 c bacon, crumbled
• 1 Tab cocoa mixed with 1 Tab sugar
• 2 tsp cinnamon

1. After the dough has risen, divide into four parts and place each part in a bowl with one of the ingredients listed.
2. Mix each portion of dough with the added ingredient until well blended.
3. Then proceed with he basic recipe.

Variations 9 Method 2)

• 1 tsp poppy or sesame seed
• 1 tsp butter, 1 tsp brown sugar, 3 pecan halves
• 1 tsp butter, 1 tsp coconut
• 1 tsp butter and 1 tsp jelly

After mixing the basic dough (and after you let it rise), put one of the ingredients listed in each greased muffin cup.  Half fill the prepared cups with basic dough and let rise until almost doubled in bulk.  Bake 400° for 15 minutes.