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These light rolls are a marvelous variation of the traditional sweet roll, and the ease of preparation -- no kneading and only one rising -- is a real plus.
Yield: Makes 24 rolls.
- 4 cups flour
- 1 teaspoon salt
- 1/4 cup sugar
- 1 cup butter or margarine
- 1 tablespoon dry yeast
- 1/4 cup warm water
- 1 egg, beaten
- 1 cup milk, scalded and cooled
- Butter
- Sugar
- Cinnamon
Sift flour, salt, and sugar together. Cut in butter. Dissolve yeast in warm water, and add egg and milk. Blend with dry ingredients. Refrigerate overnight. Divide dough in half; roll each half into a large rectangle. Spread with soft butter and sprinkle generously with sugar and cinnamon. Roll up each rectangle and slice each into 12 tolls. Let rolls rise about 1 hour. Bake at 350 degrees F for 15 to 20 minutes, or until nicely browned. Remove from oven and spread with a confectionersa€ (TM) sugar glaze flavored with almond extract. Serve warm or cold.
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