SPEEDY YEAST ROLLS

3 ¾ cups all-purpose flour
1 pkg. active dry yeast
1 ¼ cups milk
¼ cup margarine, butter or shortening
2 to 4 T. sugar
½ t. salt
1 egg or 2 egg whites

In a large mixing bowl, combine 1 ½ cups of the flour and the yeast. In a medium saucepan heat and stir milk, margarine, sugar, and salt just till warm and margarine almost melts. Add to flour mixture. Add egg. Beat with an electronic mixer on low to medium speed for 30 seconds. Beat on high for 3 minutes. Stir in the remaining flour. Shape into balls. Place on greased baking sheet. Cover with saran wrap sprayed lightly with Pam cooking spray. Let rise till nearly double-- about 30 minutes. Bake in preheated 375° for 10 to 12 minutes.

KRISTIN’S CARAMEL ROLLS

18 frozen Rhodes rolls

½ cup butter

¾ cup brown sugar

1 cup miniature marshmallows or seven large marshmallows.

Grease a Bundt pan. Place rolls in the pan. Melt remaining ingredients together in the microwave for about one minute on HIGH. Mix together till creamy. Pour over the rolls. Let rise on the counter for 5-6 hours OR Cover and place in the refrigerator overnight. In the morning, take it out of the refrigerator and let them rise for about one to two hours in a warmed-but-off-oven or three hours on the counter. Bake @ 350 degrees for 30 min. To serve, invert on plate.

VICKI ASHTON'S ROLLS

Dissolve 2 pkgs. Yeast in 2 cups warm water. Add 1 cup sugar and 1 cup melted butter or margarine. Add 6 beaten eggs. Stir and add 2 ½ t. salt and 8 cups flour. Place dough in a greased or oiled bowl and cover with a clean dish towel. Allow dough to rise for two hours. Punch down. Refrigerate covered overnight.

Six hours before serving, cut and shape as desired. Place on cookie sheet and brush with butter. Cover and let rise for five hours. Bake at 400° for 10 minutes.