SUPER EASY AND VERY DELICIOUS

While serving a senior mission in Kirtland, Ohio, the Relief Society would rave about the delicious rolls Dianna Cardon would bake. She was generous with her time and recipe, inviting me over, teaching me how to make them.  Dianna told me she uses the dough to make dinner rolls, hamburger and hot dog buns, pizza and cinnamon rolls. Why didn’t I ever think to make just enough of each item with a batch instead of baking 4 loaves of bread or having dough leftover. I appreciated the “less-dishes-to-wash” tip to use the same bowl for starting the yeast, mixing
the ingredients, letting it rise, and skipping the switch to a dough hook . 

2 cups warm water
2 Tablespoons yeast
1/4 cup sugar
1/3 cup oil
1 ¼ teaspoon salt
1 beaten egg
5 ½ cups (approximately) flour

Pour water over yeast and sugar in mixing bowl. Let sit 10 minutes or until dissolved. Add oil, salt, egg, and enough flour, while turning mixer on slow, until the dough becomes stiff. Cover and let rise about 1 hour or until doubled in size. Roll out onto floured surface.

For dinner rolls: shape into tennis-sized balls on greased pan with sides. Let rise until doubled. Bake at
350 degrees for 10 minutes, until golden. Makes 24 large rolls.

For pizza: roll out into desired shape for pan. Cover with pizza/tomato sauce. Sprinkle with cheese and
toppings. Bake for 15 minutes at 350 degrees or until edges and bottom are browned and it looks cooked through.

For cinnamon rolls: roll out into large rectangle shape. Melt ½ cup butter and brush over dough. Sprinkle the surface with brown sugar and cinnamon. May also add raisins and chopped nuts. Make sure sugar and other ingredients reach the edges so the first rolls cut include fillings. Roll up, as a jelly roll, and cut one-inch slices using thread tied around dough. Turn right side up and place on pan covered with parchment paper, as the sugar gets sticky. Let rise 1 hour, or until doubled.

For rosca de reyes:

Roll out into large rectangle shape.
Melt ½ cup butter and brush over dough.
May spread any pie filling evenly over the dough.
OR sprinkle with thinly slice apples, raisins, nuts and sprinkle with sugar.
Make sure selected filling and sugar reach the edges so the rosca is evenly filled.
Place the plastic baby somewhere on the dough before rolling up, as a jelly roll.
Connect the 2 ends and place in greased cookie sheet with edge right side up (you will cover it with frosting so it won’t show).
Or you can place it in a greased smooth round Bundt pan.
Let rise for an hour.

Bake approximately  10-15 minutes at 350 OR until golden, depending on your oven.
Let cool.
Glaze with cream cheese frosting. [Beat 1 cup cream cheese, with 2 to 3 Tablespoons powdered sugar, and a teaspoon of vanilla. Add drops of milk to desired consistency.]