Andi, your post is perfect timing. I did a search trying to find Sol's or Annie's dinner roll recipe this morning. Haven't had any luck though.

Ann

Our favorite rolls are The Spicery Rolls which I have previously posted but here it is again! They are excellent and very easy to make. I have also made them with 3 cups of flour instead of all white flour and they come out great.
The Spicery Rolls
1 1/2 cups boiling water
1/2 cup margarine (I use butter)
1 1/2 teaspoons salt
1 cup sugar
1 1/2 cups water (hot but not boiling)
6 ounces evaporated milk
1/4 cup yeast (yes, that is correct...I use Instant yeast)
9 1/8 cups flour
In a large bowl, pour boiling water over butter. Add salt and sugar and stir well. When butter is melted, mix in additional water. Stir in evaporated milk. Slowly add flour and yeast. Turn out onto floured board and knead for about 10 minutes. Next grease a large bowl thoroughly, put the dough in it and turn it over so the surface will be greased. Let rise in a warm place until doubled, punching down twice, about an hour. form into dinner-size rolls. Let rise until doubled. Bake 20-25 minutes at 375 degrees. Makes 36 large rolls.

That should say wheat flour!

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

These are our favorite:

{{!gwi}} (Dinner Rolls or Sweet Rolls)

3 to 3 1/4 cup all-purpose flour
1 package active dry yeast
1 teaspoon salt
1/4 cup sugar
1 cup milk
3 tablespoons butter
1 egg

In a large mixing bowl, combine 1-cup flour with yeast, salt and sugar (if making cinnamon rolls use 1/3 cup sugar). Heat milk and butter to 105° to 115°; add to flour mixture along with egg. With electric mixer; beat 2 minutes. By hand; stir in remaining 2 1/4 cups flour forming stiff dough. Cover and let rise until double (1 1/4 hours). Turn out onto floured surface; toss to coat well with flour. Knead a few times until no longer sticky. Make into dinner rolls or cinnamon rolls.

{{!gwi}}: Divide dough into 12 equal parts, divide each into thirds and shape each piece into a ball. Place 3 balls in each greased muffin cup. Cover, let rise until double, about 30 minutes. Bake at 400° until golden (10 to 15 minutes).

Marilyn

We love Annies Butterflake rolls. They are very easy, taste great and the dough can be made the night before.

Tracey

Butterflake Rolls
2 packages active dry yeast
2 cups warm water
1/2 cup sugar
2 tsp salt
6 to 6 1/2 cups flour
1 egg
1/2 cup shortening (use butter)
1/2 cup butter, softened.
In mixing bowl, dissolve yeast in warm water. Add sugar, salt and 2 cups flour. Beat on medium speed for 2 minutes. Add egg and shortening, mix well, stir in enough flour to form a soft dough. Do not knead. Cover and refrigerate overnight.
In the morning, punch dough down and divide into 4 portions. Roll each portion into a 14 x 12 inch rectangle, spread 2 tbls butter over dough. Fold in half lengthwise and cut into 12 strips. Tie each strip into a knot, tuck and pinch ends under. Place 2 inches apart on greased baking sheets. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour. Bake at 400 for 10-12 minutes or until golden brown.
Yield: 4 dozen
Annie

Thank you everyone! This afternoon I plan to do some baking :)

Thank you, Tracey, those rolls are great because they can be made the day before and don't need any kneading, they are holiday favorites.

My family's all time favorite is Grandma's recipe, slightly sweet and eggy.

BREAD (GRANDMAÂS RECIPE)

1/3 cup sugar
1 cup milk
1/3 cup butter
2 eggs
1 pkg yeast
1 tsp salt
4  4 ½ cups flour
vital wheat gluten (optional)

Mix milk, butter and sugar, heat until butter melts and liquid is very warm. Add eggs, then beat in flour, salt and yeast until stiff dough forms. Turn onto floured surface and knead until smooth and elastic, 7 Â 8 minutes. Turn dough into greased bowl and let rise in warm place until double. Punch down dough, shape into loaves or dinner rolls and let rise again. Bake at 350 until done (25 - 30 minutes for loaves, 12-15 minutes for dinner rolls)

Makes 1 large or two small loaves or 18 dinner rolls

My own favorite is Sol's honey rolls, but I can't find the recipe through a search either, I'll have to find it on my recipe CD at home.

Annie