1 pkg. Rapid Rise yeast
3/4 cup warm water (105 to 115°F)
1/2 tsp. salt
2 1/2 to 2 3/4 cups all-purpose 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, 9x9x2-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°F. Bake 12 to 15 minutes. Brush tops with butter and serve warm.

HONEY ORANGE ROLLS:

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 9x9x2-inch pan. Continue as directed.

CHEDDAR ROLLS:

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

CINNAMON NUT ROLLS:

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.

JAM SWIRLS:

After kneading, roll dough into rectangular pan, 12x9-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.

GLAZE:

1/2 c. powdered sugar
1 tbsp. milk

Drizzle over top.