Serve rolls for breakfast, lunch or dinner with butter and jam or orange butter from the Orange French Toast recipe. This dough is perfect for shaping into pull-apart rolls, rosettes, Parkerhouse, cloverleaf, fan, or crescent rolls. When serving these at a brunch or breakfast party, they look lovely in a lace lined basket.

    1 cup fat-free milk, warmed to 110°
    ¼ cup clover honey
    2 ½ teaspoons active dry yeast
    ¼ cup butter, melted
    2 large eggs yolks
    3 ½ cups bread flour
    1 teaspoon salt
    Melted butter

1.  Bread machine method: Measure the milk, honey, yeast,
     butter, yolks, flour and salt into bread pan. Program for white
     bread, dough cycle and large loaf.

2.  When the cycle is complete, shape rolls and place on baking
     sheet or recommended dish and let rise 45 minutes to an hour
     or until double in size. Here are the variations:

     Pull apart dinner rolls: Divide the dough into 15 rolls. Place
     rolls close together, three rows of five, in a greased 13 x 9 x
     2-inch glass baking dish. Brush the rolls with melted butter.

     Rosettes: Divide dough in half. Cut each half into 5 rolls.
    On a lightly floured breadboard, roll each piece into a 12-inch      
    long rope. Tie in a loose knot leaving 2 long ends and a small     
    hole below knot. Tuck top end into center of knot and tuck  
    lower end under roll. Brush with melted butter. For variety,      
    ropes may also simply be twisted into a spiral.

     Parker House rolls: Roll dough out to ¼ inch thick. Cut   
    with a biscuit cutter. Fold in half with top half not quite at       
    the edge. Brush the rolls with melted butter.

     Cloverleaf rolls: Cut dough into 10 pieces. Cut each piece
     into 3 smaller pieces. Roll to form little balls. Place 3 balls
     in each muffin cup. Brush the rolls with melted butter.

     Fan rolls: Cut dough into 10 pieces. Roll each piece on a  
    floured board to form a 4 x 2-inch strip. Cut each strip into 3
     square pieces by cutting twice. Place 3 cut sides up in each
     muffin cup. Brush the rolls with melted butter.

     Crescent rolls: Divide dough in half. Roll each piece into a
      12-inch diameter circle on a well-floured breadboard. Use a      
     pizza cutter to cut into 8 triangles. Roll up each triangle      
     starting at the widest end. Curve ends in to form a crescent     
     moon shape. Set on baking sheet. Brush with melted butter.

3.  Bake all the rolls in a preheated 350° oven for 15-20 minutes.

     Makes 10-16 rolls