SWEET ROLL DOUGH
1 package yeast
1/2 cup warm water
1/2 cup lukewarm milk (scalded then cooled)
1/3 cup sugar
1/3 cup butter (softened)
1 teaspoon salt
3 1/2 to 4 cups flour
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 a 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.
(Note: After kneading, dough can be covered and refrigerated in greased bowl no longer than 4 days.)
1/2 Sweet Roll Dough (above)
3 tablespoons butter, softened
slightly rounded 1/4 cup sugar
2 slightly rounded teaspoons ground cinnamon
Roll dough into rectangle, 15 x 9 inches, on lightly floured surface; spread with melted 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 square pan, 9 x 9 x 2 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.
Mix 1 cup powdered sugar, 1 tablespoon milk, and 1/2 tsp vanilla until glaze is smooth and of desired consistency.
Until next time...
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