You can be famous for your dinner rolls. Learn to make them in half the time with this reliable Betty Crocker recipe I adapted from a flour sack package in the 1970s. Sometimes I add the zest of an orange to the dough, and brush them with honey when they are fresh and hot out of the oven. These are great to make ahead and warm just before dinner. Little extras: Add 1 tablespoon honey to melted butter just before brushing tops of baked rolls. These rolls are also ideal for incorporating fresh herbs such as rosemary or a combination of thyme, rosemary, sage, and oregano. Rosemary and orange rind are wonderful especially when brushed with honey while hot from the oven. 1 package or 1 tablespoon active dry yeast ¾ cup warm water (105 to 115 degrees) 2 tablespoons of sugar or packed brown sugar 2 tablespoons melted butter or canola oil ½ teaspoon salt 1 egg 2 ½ to 2 ¾ cups all-purpose flour ¼ cup additional melted butter for forming and brushing on the tops of baked rolls →Preheat oven to 425 degrees. →Dissolve yeast in water in large mixing bowl. →Prepare chosen baking pan: Large oiled or buttered cookie sheet, muffin tins, cake pan, or bunt pan. →Assemble ingredients. Sift flour, then measure. Measure remaining ingredients and melt butter. →Add sugar, butter or oil, salt, and egg to dissolved yeast mixture. Beat well. Add 1 cup of the flour. Beat very well until smooth. Cover bowl and let rise for 15 minutes. →Stir batter down, and add remaining flour ½-cup at a time. Knead to incorporate well. The last ¼ cup should only be added if dough is too sticky. Try to achieve a smooth, satiny result — not too stiff. If too sticky to pinch into balls to shape, knead in ¼-cup additional flour. →Generously lubricate hands with oil or softened or melted butter, adding more as needed. To shape, use a dough divider and cut dough in half, continuing to divide until there are 16 pieces. These make perfect small dinner rolls when placed concentrically in a round baking pan, in well-buttered muffin pans or in rows on parchment. Heavily coated with melted butter, these also make nice pull-a-parts either divided again or pinching in half, pulled into balls and placed in prepared muffin pans. →After arranging in pan, cover with tightly woven tea towel (do not use terrycloth) and let dough rise again above a bowl of hot water or in warm kitchen. This takes about 20 to 25 minutes. →Bake at 425 degrees for 12 to 15 minutes on middle shelf of the oven. →Cook’s notes: Make these the day before Thanksgiving in a double batch; they will disappear quickly. Reheat them for 7 to 10 minutes in a 350-degree oven. They are best loosely covered with foil. If brushing with honey, you may want to wait until they are reheated to do so. Leave warming drawers on moist settings to keep these rolls at their freshest. →Source: Sherrel Jones.