Here's the recipe I use for rolls. The mixing is fairly quick and painless, so that's why it's my favorite! :) I used to be terrified of baking bread, until a good friend told me to quit being afraid of the dough and just handle it, throw it around, beat it, abuse it! LOL From that time on, I've never had a bad batch of bread or rolls.
Yeast Dinner Rolls
1 package (1/4 oz.) active dry yeast
1 1/2 cups warm water (110-115 degrees)
1 can (12 oz.) evaporated milk
1/3 cup sugar
1/4 cup butter or margarine, melted
2 teaspoons salt
8 to 8 1/2 cups all-purpose flour
Additional melted butter or margarine, optional
In a large mixing bowl, dissolve yeast in warm water. Add milk, eggs, sugar, butter, salt and 4 cups flour until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise ina warm place until doubled, about 1 1/2 hours. Punch dough down; divide into four portions. Shape each into eight rolls; place 20 rolls in a greased 13x9 inch baking pan. Place 12 rolls in a greased 8 inch square baking pan. Cover and let rise in a warm place until doubled, about 20-30 minutes. Bake at 375 for 15-20 minutes or until golden brown. Brush with butter if desired. Yield: 32 rolls
To freeze, shape into rolls and place on baking sheet. Place pans in freezer and allow rolls to freeze, then transfer rolls to freezer bag. To thaw, remove desired amount of rolls from freezer, place on greased baking sheet, and cover with a damp cloth. Allow to thaw and rise for several hours, then bake as above. I usually take them out in the morning to be ready in late afternoon, or the night before if I'm using them for dinner after church on Sunday.