Pixie Rolls-By Carolee Jones

2 Tbls yeast
1/2 C. warm water (for yeast)
1 C. water
1 C. milk
1 stick butter
1/2 C. honey
1 1/2 tsp. salt
6-8 C. Flour

Dissolve yeast in 1/2 c. warm water and rise for 10 minutes.  In a large microwave mixing bowl heat the milk, water, butter, honey and salt in microwave for 3 minutes, whisk.  Add the yeast to this, and then 6 cups flour, one cup at a time.  Add up to 2 more cups till dough is able to pull away from sides of bowl.  Squeeze dough through your thumb and pointer finger to make 24 balls.  brush with melted butter and place on greased baking pan.  Cover with saran wrap and let rise till doubled.  Bake at 375* for 15-20 minutes.

Lion house rolls

• 2 cups warm water
• 2/3 cup instant nonfat dry milk 
• 2 Tablespoons active dry yeast
• 1/4 cup sugar
• 2 teaspoons salt
• 1/3 cup butter softened 
• 1 large egg
• 5 to 5 1/2 cups all-purpose flour (bread flour can be used if you have it on hand and will make for a lighter roll)
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1. In the large bowl of an electric mixer or in a separate glass bowl, combine the water and the milk powder and stir so the milk dissolves.
2. Add the yeast to this mixture while water and milk is still warm. Let the yeast proof for a couple of minutes. Next, add the sugar, salt, butter, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 3 more cups of flour (now 5 cups total added so far) then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes to knead. The dough will be getting stiffer.
3. Add up to 1/2 cup of flour. You might not need to add it all just slowly add it until the dough starts to pull away from the sides of the bowl if using a mixer. This can be done by hand as well. The dough should be soft, not overly sticky, and not too stiff. Scrape the dough off the sides of the bowl and pour approximately one tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. This helps prevent the dough from drying out. Cover with a kitchen towel or plastic wrap and allow to rise in a warm place until double in size.
4. Sprinkle counter with flour and put the dough on the flour.  
5. Divide dough into two equal portions. Roll each portion into a rectangle about 11X14 inches and about 1/4 inch thick and brush with melted butter. You then want to cut the rectangle into smaller rectangles that are 2"X4" (a little smaller than a dollar bill). 
6. Roll with the tail of the roll touching the baking sheet and place them on a parchment lined baking pan with the end of the roll resting on the pan. Cover again with a kitchen towel so they don't dry out as they rise. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours)
7. Bake in a 375-degree oven for 15-20 minutes or until they are lightly browned.  Brush with melted salted butter while hot. Yields 2 to 2 1/2 dozen rolls

Parker House Rolls

1 1/2 C. Hot water
2 Tbls. Yeast
1/2 C. sugar
1/2 C. oil
2 tsp. salt
2 eggs
4 1/2 C. flour

Mix water, yeast, sugar, and salt until all is dissolved. Stir in oil, eggs and 1/2 the flour.  Stir in remaining ingredients, and mix well. scrape bowl, cover with a towel and let rise.  Punch dough down, scrape sides of bowls, cover and let rise until double again.  Roll out 1/2 inch thick on floured surface, cut into circles using glass, fold circles in half and pinch together to seal, place in creased pan, let rise 30 minutes.  Bake at 350* for 15 minutes.

Lemon rolls

WARNING:  These ARE SO STINKING GOOD!  OHHHH My heavens be warned if you love lemon you will not be able to keep your fingers off these. I never said they were calorie free, infact I consider these rolls dessert rolls.

Ingredients

24 Rhodes™ Dinner Rolls, thawed but still cold
Zest from 4 Whole Lemons (reserve lemons for glaze)
1 Cup Sugar
1/2 C. Butter, melted

Citrus Glaze:

2 C. Powdered Sugar
2 Tbls. melted butter
4 Lemons Juiced

Instructions
Mix lemon zest with sugar. Cut rolls in half  (yes they will seem small but will fluff up yummy and perfect sized) and place in a sprayed  1/2 sheet pan with 8 rows of 6.   Drizzle melted butter over rolls. Sprinkle with lemon zest/sugar mixture, reserving 1/2 of mixture to sprinkle on just before baking. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap. Sprinkle on remaining mixture. Bake at 350°F 20-25 minutes. Combine glaze ingredients and mix well. Drizzle over pull-aparts when slightly warm but not completely cool.

This Recipe is from:  http://www.sixsistersstuff.com/2011/08/easy-lemon-pull-apart-rolls.html/amp

Resurrection Rolls

2 cans crescent roll dough
16 large marshmallows
melted butter
cinnamon sugar

1. Preheat oven to 350* and read John 19 while it's heating
2. Roll out the dough and explain how it is like the cloth they wrapped Jesus Body in.
3. Explain how a marshmallow is like Jesus, pure and white without sin, and it represents the body.
4. Roll the marshmallow in the melted butter and then cinnamon sugar, representing the oils and spices they placed on Jesus body before burying him.
5. Roll the marshmallow in the dough, pinching the edges shut.  Explain how this is like wrapping Jesus body in the cloth.
6. Put the rolls in the over, or the tomb for 12 minutes
7. While they bake, read John 20: 1-18
8. When baked, open up the rolls to discover the marshmallow is gone, just like Jesus body was gone from the tomb because he was resurrected.

Fluffy Cinnamon Rolls (II)

2 CUPS BUTTERMILK (or 2 cups milk with 2 Tbls Lemon juice, sit for 5 minutes)
½ CUP VEGETABLE OIL
½ CUP SUGAR
1 full Tbls DRY ACTIVE YEAST
4½ CUPS ALL PURPOSE FLOUR (DIVIDED)
½ TEASPOON BAKING POWDER
½ TEASPOON BAKING SODA
1½ TEASPOONS SALT

FILLING (mix together 1st 3 ingredients)
1 1/2  Cups packed brown sugar
2 Tbls. Cinnamon
1/2 Cups Pecans, chopped
1/2 cup Butter softened

Mix the buttermilk, vegetable oil and sugar in bowl, place in microwave for 2 minutes, remove and stir in dry yeast. Let this mixture sit for 5-10 minutes to let the yeast activate.

Add 4 (of the 4½ cups) of flour to the buttermilk mixture and stir well (no need to knead, just mix well). Dough at this stage will be extremely sticky. Cover dough with plastic wrap and let it sit in a warm place for an hour. In a small, separate bowl, mix the final ½ cup of flour, baking powder, baking soda and salt.

After the sticky dough has raised for an hour, tap in center, and add the final half cup flour mixture. Mix until well incorporated (I used a wood spoon) Turn batter (which will still be quite soft and sticky) out onto WELL-floured counter and roll/kneed the dough around a few times, coating the surface with flour so it is not so sticky. Roll dough out into a rectangle (about 24" by 13 "). Spread dough surface with softened butter (I do this by hand) then evenly spread on the filling ingredients (pat the nuts into the dough a little). Roll up keeping it as tight as you can. Pinch the seam shut tightly. Cut 24 slices and place into 2 greased 9x13 baking dishes. Cover with plastic wrap and let rise for 30 minutes. Bake in pre-heated 375F oven for about 20 minutes or until golden.  Drizzle with glaze while the rolls are still hot.

MAPLE GLAZE
2 cups powdered sugar
2 teaspoon vanilla extract
½ teaspoon maple extract (I did not add this but will try next time)
2 Tbls. REAL Maple syrup
2-3 tablespoons milk

This recipe is adapted from a recipe off of http://coleensrecipes.blogspot.com

Refrigerator Dinner Rolls

1 C. warm water
2 tsp. sugar
5 tsp. yeast
1/2 C. butter, melted
1/2 C. sugar
3 eggs
1 tsp. salt
4 - 4 1/2 C. flour

*Combine water, yeast and sugar in Bosch   Let rise 5 minutes.  Add butter, eggs, salt and flour.  Blend for 5 minutes.  cover and refrigerate 2 hours-4 days.
*Grease 15*10 pan, turn out dough onto floured surface. Divide in half. Cut into 24 equal pieces. Roll each into a ball, place into pan. Cover, let rise 2 hours or til doubled. Bake at 375* for 15-18 minutes. Brush with butter.

Lion House Dinner Rolls

2 C. warm water
2/3 c. dry milk
2 Tbls. yeast
1/4 c. sugar
2 tsp. salt
1/3 c. butter
1 egg
5 1/2-6 C. flour

In Bosch combine water and milk, mix til dissolved. Add yeast, sugar, butter, egg and 2 cups flour.. Mix on low speed til wet. Add remaining flour, mix for 4 minutes. Put into oiled bowl, cover let rise 1 hour. On floured counter roll out til 18" *8". BRUSH WITH MELTED BUTTER. Cut in half, than cut into 12 strips (making 24 rolls.) roll up dough with butter on the inside. Place into 2 greased 15*10 pans, cover, let rise til doubled. Bake at 375* for 18-25 minutes, or til golden. Brush tops with butter and serve with honey butter.

One of our favorite recipes, I've NEVER screwed this one up.

Yummy Wheat Rolls

2 packages dry yeast
1 3/4 c. warm water
1/2 c. sugar plus 1 Tbls.
1 tsp. salt
1/4 c. butter, melted and cooled
1 egg, beaten
2 1/4 c. whole wheat flour
2 3/4 c. white flour
1/4 c. butter, melted (for tops)

Dissolve yeast in warm water with the one Tbls. sugar for about 10 minutes. Mix in sugar, salt, butter, egg and whole wheat flour. Set Bosch to speed 1 for 30 seconds. Mix in white flour and set speed to 3 for 8 minutes. Place dough in oiled bowl, cover and let rise 2 hours or til doubled. Punch down, let rise 1 more hour. Grease 2 -15*10 pans, squeeze dough through thumb and finger to form 24 perfect balls. Brush with melted butter, let rise til doubled. Bake at 400* for 15 minutes. Brush tops with melted butter.

Honey Butter

2 sticks soft butter
1/2 jar marshmallow cream (small jar)
1 c. honey

Blend ingredients and chill. Serve with all breads and enjoy!
This is so easy and yummy it's sinful, we love it especially with Thanksgiving dinner rolls