Instructions: Because this is such a large recipe, I use a large bowl, place all my dry ingredients in and combine. Make a well and dump in all the wet ingredients. Stir and then place in my bread machine. Set the bread machine on knead.

Let rise once.

Punch down, divide dough. Spray vegetable oil spray into two large Zip Loc bags. Place the dough in each bag, and refrigerate. These will hold for 24 hours in the refrigerator.

When ready to bake. Remove from the plastic bags. Spray your hands with some vegetable oil spray, or just oil them and shape your rolls. Place each roll in a non-stick muffin pan (for cloverleaf or regular rolls). Or grease a cookie sheet to bake shaped rolls, like parker house or crescent shaped rolls.

I usually shape these rolls into two small balls for each muffin cup. This way, they can be split easily, and make it very convenient for the diner to butter and then consume.

Let rise until doubled in bulk in a draft free area.

Bake 375 for 12 minutes until golden brown.

Now for my SECRET. I do all of the above, except the baking time. I bake the rolls for 7 minutes, and then remove them from the oven and let cool.

Refrigerate. Then when I go to someone elses house I just pop them in the oven for the other 5 minutes.

These rolls can be made a day ahead. Or frozen. They freeze well.

Second SECRET. If you use 5 cups of white flour instead of the whole wheat/white combo, spray muffin pans with vegetable spray, then place a small amount of butter in each cup, add a little brown sugar (about 1 tsp each) and a cherry. You can also add one whole pecan half. Then place the roll of dough on top and proceed to bake for 12 minutes. These are very good...and get ooohs and aaahs.

You just need to remove them from the pans while the rolls are warm.

If your oven bakes too hot, like mine does, reduce the temperature by 25 degrees and bake at 350.

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