Sweet Rolls
By Yankee Magazine|Nov 21 2007|
Start these rich, buttery rolls the night before you plan to serve them.
Yield
Makes 2 dozen.
Ingredients
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
Instructions
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 9×12-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.
