Bread Rolls or Cinnamon Rolls (Freezer Friendly)

In a large bowl combine and set aside:

2 C flour

1/2 C sugar

1 1/2 tsp salt

2 pkg yeast (1T)

Combine the following in a pan:

1 1/4 C water

1/2 C milk

1/3 C butter (or vegetable oil)

Heat ingredients in the pan until liquids are very warm (120-130 degrees F, warm to the touch but not hot).  Gradually add dry ingredients, beat for 2 minutes at medium speed, scraping bowl occasionally.  Add 2 eggs (at room temperature) and 1/2 C of flour.  Beat at high speed for 2 minutes, scraping bowl occasionally.  Stir in enough flour (up to 3-4 cups) to make a soft dough.  Turn onto floured board.  Knead until smooth and elastic (8-10 minutes).  Cover and let rest for 20 minutes.  Punch down the dough.  

For freezer rolls: Divide into 48 pieces, form into rolls.  Place on greased baking sheets.  Cover with plastic wrap and oil, sealing well.  Freeze until firm.  Transfer to plastic bags and freeze up to 4 weeks.  Remove from freezer and place on greased baking sheets.  Cover, let rise in warm place until double in bulk.  Bake at 350 for 15 minutes or until golden brown.

For cinnamon rolls: Roll dough into oval shape.  Brush with melted butter, sprinkle with sugar, brown sugar and cinnamon.  May add raisins or nuts if desired.  Roll oval from side to side to form a long tube.  Cut into rolls and place on greased baking sheet.  Cover and let rise until double in size.  Bake at 350 for 15-17 minutes until golden brown.  Remove from oven and turn out onto cupboard to cool.  Top with frosting glaze.

Frosting glaze:

1/2 C melted butter

1/2 tsp vanilla

3 C powdered sugar

1-2 T milk

Mix together with hand mixer.  Add powdered sugar and milk to desired consistency.