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SWEET ROLL DOUGH 
1 package active dry yeast
1/2 cup warm water, 105 to 115 F
1/2 cup lukewarm milk, * see note
1/3 cup sugar
1/3 cup butter, softened
1 teaspoon salt
1 egg
4 cups purpose flour, (3 to 4 cups)

Dissolve yeast in warm water in large bowl. Stir in milk, sugar, butter, salt, egg and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up.

Cover; let rise in warm place until double, about 1 1/2 hours. (Dough is ready if an indentation remains when touched.) Punch down dough. Shape, let rise and bake as directed.

Cinnamon Rolls:

1/2 Sweet Roll Dough
2 tablespoon butter, softened
1/4 cup sugar or 1/2 cup brown sugar
2 teaspoons ground cinnamon

Roll dough into rectangle, 15x9 inches, on lightly floured surface; spread with butter. Mix sugar and cinnamon; sprinkle over rectangle.

Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal well. Stretch roll to make even. Cut into nine 1 1/2 inch slices. Place slightly apart in greased medium muffin cups, 2 1/2 x 1 1/4 inches. Let rise until double, about 40 minutes. Heat oven to 375 degrees. Bake until golden brown, 25 to 30 minutes. Spread rolls with glaze while warm.

Glaze Mix 1 cup powdered sugar, 1 tablespoon milk and 1/2 teaspoon vanilla until glaze is smooth and of desired consistency.

Serving Size: 6

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