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Sweet Rolls

Sweet Rolls
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Yield: Makes 2 dozen.

Start these rich, buttery rolls the night before you plan to serve them.


  • 4 cups flour
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 1 cup butter
  • 1 tablespoon dry yeast
  • 1/4 cup warm water
  • 1 egg, beaten
  • 1 cup milk, scalded and cooled
  • Butter, softened
  • Sugar and cinnamon


Sift together flour, salt, and sugar. Cut in 1 cup butter until mixture resembles oatmeal flakes. Dissolve yeast in warm water. Add egg and milk. Blend with dry ingredients. Refrigerate overnight. Divide dough in halves; roll each half into a large rectangle. Spread with soft butter and sprinkle generously with sugar and cinnamon. (If desired, spread with your favorite jam or jelly, and chopped nuts.) Roll up each rectangle and slice into 12 rolls. Let rolls rise about 1 hour in greased 9x12-inch baking pan. Just before rising time is up, preheat oven to 350 degrees F. Bake until nicely browned, approximately 20 to 25 minutes. Remove from oven and spread with White Icing.
Updated Wednesday, November 21st, 2007
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