Quick & Easy Yeast Rolls

• 1 pkg active dry yeast
• 3/4 cup warm water (105 to 115°)
• 2 T sugar
• 2 T vegetable oil
• 1/2 t salt
• 1 egg
• 2 1/2 to 2 3/4 cups flour
• Soft butter or margarine

Dissolve yeast in water. Add sugar, oil, salt, and egg. Stir to dissolve sugar and salt. Stir in 1 cup of the flour until smooth. Cover and let rise 15 minutes.

Grease square 9x9x2 pan. Stir down batter and add 1 1/2 cups flour. Turn onto floured board. Knead 3 minutes. If sticky, knead in 1/4 cup flour. Divide dough into 16 pieces and shape quickly into balls. Arrange in pan and brush tops with butter. Cover with cloth and let rise 25 minutes. Bake 12 to 15 minutes at 425 degrees.

Variations:

Honey-Orange Rolls: While dough is rising the first time, heat 1/4 cup sugar, 2 T butter or margarine, and 2 T orange juice and 2 T honey to boiling. Stir in 1/3 cup chopped nuts. Pour into greased 9x9x2 pan. Continue as directed.

Cheddar Cheese Rolls: Add 1/2 cup shredded sharp cheddar cheese with second addition of flour. Continue as directed. Bake 15 to 17 minutes.

Cinnamon-Nut Rolls: After shaping, roll each ball in 2 T butter or margarine, melted, then in mixture of 2 T sugar, 2 T packed brown sugar, 1/2 t cinnamon, and 1/4 cup finely chopped nuts. Continue as directed. Bake 15 to 17 minutes.

Jam Swirls: After kneading, roll dough into 12x9 rectangle. Spread 1/3 cup jam to within 1/2 inch of edges. Roll up, beginning at wide side. Pinch edge of dough into roll to seal. Cut roll into twelve 1-inch slices and arrange in pan. Bake 15 to 17 minutes. Immediately remove from pan. While warm, drizzle with glaze (1/2 cup powdered sugar and 1 T milk).