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.
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.