This is my favorite, versatile and a little heavy which is how I like them! 16-1/2 ounces (3-2/3 cups) all-purpose flour 1/4-ounce package rapid-rise yeast 1/3 cup granulated sugar 1 teaspoon table salt 1 cup half-and-half 3 ounces (6 tablespoons) unsalted butter, cut into 6 pieces; more for the pan 3 large egg yolks 1 ounce (2 tablespoons) unsalted butter, melted how to make Mix the dough: In the bowl of a stand mixer, whisk the flour, yeast, sugar, and salt. Poppyseed Variation: If making this variation, add 1 tablespoon poppyseeds to the flour mixture now. Fit the mixer with the dough hook. In a small saucepan over medium heat, heat the half-and-half and the 3 ounces of butter, stirring constantly, until the butter melts and the liquid registers about 120�F on an instant-read thermometer. With the mixer on medium low, pour the warm milk mixture into the dry ingredients. Add the yolks. Mix on medium low until the flour is completely incorporated, 1 to 2 minutes. Cheddar & Black Pepper Variation: If making this variation, add 5 ounces (about 2 cups loosely packed) finely shredded extra-sharp Cheddar and 2 teaspoons coarsely ground black pepper now. Increase the speed to medium high and knead until the dough is very smooth and elastic and pulls away from the bottom of the bowl (a little will stick to the sides), about 5 minutes. Herb Variation: If making this variation, add about 3/4 cup chopped fresh herbs (try 1/2 cup flat-leaf parsley, 1/4 cup chives, and 1 teaspoon thyme) now. If the dough climbs up the hook, stop the mixer and scrape the dough back into the bowl. Repeat as needed. Also, the mixer might dance around on the counter, so hold on to it. Let the dough rise: Scrape the bowl, scoop up the dough, and shape it into a ball. Lightly grease the sides of the same bowl (or another large one) and put the dough into it. Cover the top securely with plastic. Let the covered dough rise in a warm spot until nearly doubled in size, 45 to 55 minutes. Portion the dough: Turn out the dough onto a clean surface and gently press to deflate. There's no need to flour the countertop or your hands (unless you're making the herb variation, in which case the dough may be sticky). With a pastry cutter or a chef's knife, divide the dough into about 16 equal pieces, 2 to 2-1/3 ounces each. To ensure even rolls, use a scale to weigh the portions. Lightly grease a 9x13-inch Pyrex baking dish with butter. Shape the rolls: Work with one piece of dough at a time; cover the others with plastic or a damp towel. There's no need to flour your hands (unless you're making the herb variation). Put one piece of dough on the counter. With a cupped palm, press down gently but firmly, rolling the piece in tight circles on the work surface until it forms a smooth-skinned ball with a seam on the bottom. Put the ball, seam side down, in the greased baking dish, cover loosely with plastic, and repeat with the remaining dough. (The dough balls can be arranged in rows or placed randomly; just be sure they're even.) Cover the baking dish with plastic and let the balls rise in a warm spot until they're about one and a half times their original size and have risen about three-quarters of the way up the pan rim (they won't yet fill the pan). This will take 40 to 60 minutes, depending on the temperature of your kitchen. Meanwhile, heat the oven to 375�F.

POTATO ICEBOX ROLLS (makes 5-6 dozen) 1 1/2 cups milk, scalded & cooled to lukewarm 1/2 cup lukewarm unseasoned mashed potato 1/2 cup water from cooking the potato 1/2 cup sugar 1 stick butter, softened 1 pkg yeast 2 tsp salt 6-7 cups flour, or as needed Combine the milk, mashed potato & potato water, sugar, butter, yeast & salt in the large bowl of a mixer. Add 3 cups flour; beat well & allow to rest 15 minutes. Add the remaining 3-4 cups flour gradually to make a stiff but sticky dough. Atach a dough hook to the mixer & process, adding a little flour if necessary, for 5 minutes. (If not using a dough hook, turn the dough out onto a lightly floured surface & knead 10 minutes, until smooth & elastic.) Transfer to a greased bowl; cover tightly & refrigerate. Punch the dough down every hour for3 or 4 hours or until dough is completely chilled. Use immediately or refrigerate up to 5 days. Roll out the dough to 1/2" thickness on a lightly floured surface; cut into desired shapes. Place on a greased baking sheet; cover loosely with a towel. Let rise in a warm place 1 to 1 1/2 hours. Preheat oven to 400°. Bake 15-20 minutes.~~ Carolina Collection These are also good: MELT IN YOUR MOUTH DINNER ROLLS (about 24) 1 pkg dry yeast 1/2 cup warm water 1 TBL sugar 1 tsp baking powder 1 cup milk 1/3 cup margarine (or butter) 1/3 cup sugar Dash of salt 2 eggs, beaten 4 1/2 to 5 1/2 cups flour Add yeast to warm water. Add 1 TBL sugar & baking powder. Let stand 20 minutes. Meanwhile, scald 1 cup milk. Add margarine, 1/3 cup sugar & a dash of salt. Cool. Then add eggs. Add flour & mix. Refrigerate overnight. Roll out 1/2 the dough as you would for pie & brush with melted butter. Cut 12 pie-shaped pieces. Roll each from wide end to pointed end. Place on a greased baking sheet & let rise. Do the same with remaining dough. Bake in a preheated 400° oven for 10 minutes.~~Touches of the Hands & Heart

Snidely and Lu Ann--yes a dinner roll and yeast roll are one and the same. I don't know if it's regional, but it may be. I'm from the mid-west and we called them yeast rolls. Funny, I never thought about them being called anything else. Yes, we're having yeast rolls, but Rhodes kindly made the dough and froze it for me. They are actually very good.

Once Ruby ate a plate of chocolate chip cookies. Her tummy was so full she could barely walk! The vet said she would be fine, just keep an eye on her and make sure "what went in came back out"...we had to make sure she wasn't bound up. Well. No worries about that ROFL! That night, her tummy was just a gurgling and she was very restless. I was starting to get worried as she was bloating. Two seconds before I would have gathered her up to take her to the emergency vet, she let out a toot so strong she kicked her back legs out!!!!!!! She felt much better after that. And yes. It smelled like fresh baked cookies. Dances.