1 pkg. Rapid Rise yeast
3/4 c. warm water (105 to 115 degrees)
1/2 tsp. salt
2 1/2 to 2 3/4 c. flour
2 tbsp. sugar
2 tbsp. oil
1 egg
butter, softened

Dissolve yeast in water in a bowl. Add sugar, oil, salt and egg. Stir to dissolve sugar and salt. Stir in 1 cup flour until smooth. Cover with cloth and place on rack over bowl of hot water in the oven after turning on warm for about a minute. Let rise 15 minutes. Grease square pan, 9 x 9 x 2-inch. Stir down batter and add 1 1/2 cups flour. Stir until mixed, 3 minutes. If sticky, knead in 1/4 cup flour. Divide dough into 16 balls. Cover with cloth and place on rack over bowl of hot water for 25 minutes. Heat oven to 425 degrees. Bake 12 to 15 minutes. Brush tops with butter and serve warm.

While dough is rising the first time, heat 1/4 cup sugar, 2 teaspoons butter, 2 teaspoons orange juice and 2 teaspoons honey to boiling. Stir in 1/3 cup chopped nuts. Pour into greased 9 x 9 x 2-inch pan. Continue as directed.

Add 1/2 cup shredded Sharp cheese with second addition of flour. Continue as directed. Bake 15 to 17 minutes.

After shaping, roll each ball in 2 tablespoons butter, 2 tablespoons brown sugar, 1/2 teaspoon cinnamon and 1/4 cup chopped nuts. Continue as directed.

After kneading, roll dough into rectangular pan, 12 x 9-inch. Spread 1/3 cup jam to within 1/2-inch of edges. Roll up and seal. Cut in 12 (1-inch) slices. Continue as directed.

1/2 c. powdered sugar
1 tbsp. milk

Drizzle over top.