Recipe for Really Big Rolls?

It is easy to make rools of any size you waant. If you don't waant to go to the trouble of making roll dough you can always use Rhodes Bake and serve frozen bread dough. It comes in roll or loaf already frozen. If you want rolls larger than they prepared before freezing the dough. just combine 2 ot 3 rolls and knead together a little bit till they are smooth and then place on greased baking sheet and bake as directed til brown do not over cook. You can make any basic bread dough from a recipe and make what ever size rolls you want. Here is a basic recipe for white bread I often use.

Basic White Bread
3-4 1/2 cups white bread flour
1 pkg. Quick rising yeast
2 Cups very warm water (110-120) about the warmth of a baby bottle
2 Tablespoons granulated sugar
2 eggs slightly beaten
1/4 cup BUTTER, softened no substatutions.
1 teaspoon salt
Place yeast 1 Tablspoon sugar and warm water in glass bowl. Stir and let stand 5 minutes, Meanwhile,in large glass bowl combine 1 Tablspoon sugar, 1 teaspoon salt and 2 1/2 cups of the bread flour. Make a well in the center of the mixture with the back of a spoon. Look at the yeast to see if air bubbles are on the top. If not, your yeast is old or the water was at the wrong temp. If water is too cold the yeast won't grow if too hot the yeast willl die. Try again if the bubbles are not there. Look at the freshness date of the yeast, the newer the better. When water/yeast is ready, place in well and stir till well blended. Add eggs and stir til stiff and stickky. SLowly add a little remaining flour at a time till you can pick up the dough and make a ball. )dough should be a little sticky.) Place on lightly floured surface and knead 10 minutes adding a little flour as you go. Leave dough a little sticky. Too much flour will ruin the dough and dry it out. When dough ball is smooth and elastic, Grease large glass bowl and place dough in bowl, turn to coat. Grease plastic sheet and tightly cover bowl. Place in warm area without drafts and let rise til doubled about 30-40 mminuts, Punch dough and knead on lightly floured surface for 2-3 minutes. Can add a little flour but leave sticky. Form in to loaves or in desired dough shapes. If making rolls femember the dough will raise a little before and during baking. When desired shapes are ready place in or on greased baking pans, proper loaf sized pans or baking sheets for rolls. Cover with greased plastic wrap and let rise in warm place about 20 minutes or til about doubled. Bake at 350 for 20-25 minutes for rolls or 30 minutes for loaves. Bread should not be too brown and sound hollow when thumped with finger. Remove loaves from pans after 10 minutes of standing time or leave rolls on pans til ready to serve. Tightly wrap remaining brad and place in cool dark place. DO NOT REFRIDGERATE BREAD it makes it grow older faster and will start to mold sooner. You can freeze after tightly wrapping for up to siz months.