This versatile dough is practically fool-proof. Based on a recipe from my sweet friend Darlene Parry–who always made cinnamon rolls for her grandchildren.

QUICK LOOK
Prep/Mix: 15 minutes
Raise: 1 hour to 1 and 1/2 hours
Shape: 15 minutes
Bake/Fry: 15-20 minutes
TOTAL TIME: About 2 hours
Yield: 5 pounds of dough: 36 dinner rolls OR 24 sweet rolls OR 24-30 scones

DOUGH

• 2 cups milk*
• 1 cup warm water
• 2 Tablespoons yeast
• 1/2 cup (1 stick) butter
• 1/2 cup sugar
• 1 Tablespoon of salt
• 2 eggs
• 8 to 10 cups of flour (Lehi Roller Mills All-Purpose from Costco)

1. HEAT 2 cups milk in for 2 minutes in the microwave in a medium-size glass bowl or 4-cup glass measuring cup.
2. WHISK 1 cup warm water and 2 Tablespoons of yeast together in an electric mixer bowl.
3. MELT 1 stick of butter in the microwave using a small bowl or 1-cup measuring cup.
4. ADD 1/2 cup sugar, 1 Tablespoon salt and melted butter to the hot milk.
5. BEAT 2 eggs in a small bowl and stir into the milk mixture.
6. POUR the milk and egg mixture into the yeast and water and stir to combine.
7. STIR in 8 cups of flour by hand.
8. MIX with the dough hook and the electric mixer. The dough should be soft but slightly tacky. It should have enough form to pull away from the sides of the bowl. Add more flour if necessary.
9. KNEAD with the electric mixer for 7 to 10 minutes.
10. COVER dough with a dishtowel or sprayed plastic wrap.
11. RAISE until dough is approximately double in size.
12. DIVIDE the dough based on instructions below.

*Powdered milk makes rolls that are very tender. To use, measure 2/3 cup of powdered milk into a 2 cup measuring cup. Add warm water to the 2 cup line. Stir to dissolve.

The Dough–step by step

DINNER ROLLS

(Yield 3 dozen)

1. COVER the dough with a piece of plastic wrap coated with non-stick spray. Let rise until double.  OR eliminate the first rise and divide the dough in half then continue dividing to get 36 pieces.
2. PREHEAT oven to 350°.
3. SPRAY 2-12x18x1 inch pans (18 rolls per pan) or 3-9×13 small pans (12 rolls per pan). Shape rolls and place on pans.
4. COVER with a dishtowel or sprayed plastic wrap.
5. RISE until double in volume.
6. BAKE for 15 to 20 minutes until golden brown. When the rolls look golden brown, you can check the internal temperature. Tuck an instant read thermometer into the side of a roll, avoiding the crust. It should be 195°.
7. BRUSH the tops of the hot rolls with melted butter if desired.

SWEET ROLLS

(Yield 24 sweet rolls)

Orange filling

• 1 stick (½ cup) softened butter
• 1 cup sugar
• Zest of 2 oranges
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 3/4 cup heavy cream (optional)

1. COAT 1 or 2 baking sheets with non-stick baking spray. (1 pan if you desire rolls close together or 2 pans if round rolls are desired).
2. SOFTEN 1 stick butter on a small plate in the microwave for 10 to 15 seconds.
3. COMBINE 1 cup sugar and the zest of 2 oranges in a small bowl.
4. DIVIDE the dough in half.
5. ROLL each piece of dough into a 12 inch long and 9 inch wide rectangle.
6. BRUSH or smear each rectangle with butter.
7. SPRINKLE each half with the orange sugar then spread on a thin layer of brown sugar.
8. ROLL dough from the long end and seal the edges. The long cylinder will lengthen as it is rolled up. Gently pick up the ends of the roll and push them toward the center to form a 12 inch log with a uniform circumference,
9. SLICE the dough into 12 rounds for each cylinder of dough. Place the rolls close together or separate them if round rolls are desired. Press the rolls down gently, using flat fingers, to give them a uniform thickness.
10. COVER the rolls with plastic wrap coated in baking spray or a kitchen towel.
11. PREHEAT oven to 350°.
12. RAISE until double in volume.
13. POUR about 1/2 Tablespoon heavy cream over each roll (separate the layers a bit if necessary so the cream isn’t all on top).
14. BAKE at 350° for 15-20 minutes, until lightly brown.
15. COOL for 5 minutes. Spread half of the icing on the rolls. Spread remaining icing on rolls about 30 minutes later.

Cinnamon filling

• 1 stick (1/2 cup) butter
• 1/2 cup granulated sugar
• 3 Tablespoons cinnamon
• 1/2 cup brown sugar
• Nuts, fruit or raisins if desired
• 3/4 cup heavy cream (optional)

1. SOFTEN the butter on a small plate in the microwave for 10 to 15 seconds.
2. COMBINE 1/2 cup granulated sugar and 3 Tablespoons cinnamon in a small bowl.
3. DIVIDE the dough in half.
4. ROLL each piece of dough into a rectangle.
5. BRUSH or smear each rectangle with butter.
6. SPRINKLE each half with cinnamon sugar then spread on a thin layer of brown sugar.
7. ADD nuts, fruit or raisins if desired.
8. ROLL dough from the long end and seal the edges.
9. SLICE the dough into 12 rounds for each cylinder of dough. Place the rolls close together or separate them if round rolls are desired. Press the rolls down gently, using flat fingers, to give them a uniform thickness.
10. COVER the rolls with plastic wrap coated in baking spray or a kitchen towel.
11. PREHEAT oven to 350°.
12. RAISE until double in volume.
13. POUR some heavy cream over each roll (separate the layers a bit if necessary so the cream isn’t all on top).
14. BAKE at 350° for 15-20 minutes, until lightly brown.
15. COOL for 5 minutes. Spread half of the icing on the rolls. Spread remaining icing on rolls about 30 minutes later.

SWEET ROLL ICING

• 8 oz softened cream cheese
• 1/2 cup softened butter
• 4 cups powdered sugar
• Zest of 1 or 2 oranges (for orange rolls)

1. ADD butter and cream cheese to electric mixing bowl, mix on low, combining until the mixture lump free.
2. ADD 4 cups powdered sugar and use the paddle attachment to incorporate the sugar.
3. MIX on high once the powdered sugar is no longer visible and whip until fluffy. Switch to the whisk attachment if desired. Incorporate orange zest if using.
4. SPREAD half of the icing on the rolls that have cooled for 5 minutes. Spread remaining icing on rolls about 30 minutes later.

SCONES

(Yield 24-30 scones)

1. COVER the dough and raise until about double in size.
2. HEAT about 2 inches of oil in electric skillet to 350° or use a heavy pan on the stovetop.
3. DIVIDE the dough into 24 to 30 pieces.
4. LIGHTLY flour the working surface and roll dough into 4 or 5 inch round disks.
5. STRETCH the dough slightly to create an even thickness of dough then fry the scones 2 or 3 at a time until golden brown.
6. DRAIN on a baking sheet lined with paper towels.
7. SERVE with chili, refried beans and cheese or serve with butter and sweet toppings like jam and honey.