Scones

Using basic roll dough, roll very thin and cut into 2.5" triangles. Fry in skillet filled with 1/2 cup hot oil, turning once. Serve immediately.

Cinnamon Rolls

Use 1/2 recipe basic roll dough and roll 1/4" thick. Spread all over with softened butter. Sprinkle with cinnamon-sugar mixture consisting of 1 cup white sugar, 1 cup brown sugar and 4 T. cinnamon. Roll up and cut into 1/2" thick slices with serrated knife. Let rise 1 to 1 1/2 hours. Bake at 350 for 18-25 minutes. Can drizzle with water/powdered sugar glaze.

Basic Roll Recipe

3/4 c. warm water
2 T. yeast (2 pkgs)
1/2 tsp sugar

Stir until dissolved and let rise in small bowl

1/2 c. sugar
1/2 c. melted butter
1 c. water

Mix in large bowl

3 eggs

Beat and add to above mixture. Add yeast mixture to large bowl.

2 tsp salt
7 cups flour

Mix all together for 7 minutes in bread mixer at high speed. Let rise 1 hour; punch down. Cover and refrigerate overnight. {Does not have to be refrigerated but is best that way.}

Divide dough into 2 equal parts. Roll out each part into a circle. Use a pizza cutter to cut into 16 equal pieces. Roll up from larger end to shorter end. Place in pan seam side down. Let rise 3 hours, until double in size. Bake at 350 for 10-12 minutes. Brush with butter.

{I also like to only raise/cook half the batch and put the other half straight into the freezer on the baking sheet for 4 hours. When frozen, take rolls and put into ziploc bag in the freezer. Voila! Homemade Rhodes rolls}

Hot Cross Buns

3/4 cup warm water
3 T butter
1 T instant powdered milk
1/4 cup sugar
3/8 t salt
1 egg
1 egg white
3 cups flour
1 T active dry yeast
3/4 cups dried currants
1 t cinnamon
1 egg yolk
2 T water
1/2 cup powdered sugar
1/4 t vanilla
2 t milk

Put yeast in warm water to proof. In large bowl combine butter, powdered milk, salt, egg and egg white. Add yeast. Mix in flour, currants and cinnamon. Knead for about 10 minutes (by hand or let your mixer do it if it is strong enough) Let rise until about double. Punch down on floured surface, cover and let rest 10 minutes. Shape into 12 balls and place in greased 9X13" pan. Cover and let rise until double, about 35 to 40 minutes. Mix egg yolk and 2 T water and brush on rolls. Bake 375 for 20 minutes. Remove from pan immediately and place on wire rack to cool. To make crosses, mix powdered sugar, vanilla and milk. Brush an X on each cooled bun.