Baking with the Butch

Sweet Rolls

My mom got this recipe from a friend of hers at church years ago.  It’s been a part of our traditional Christmas morning brunch ever since.  I make it as a part of a new tradition, the New Years Day brunch.

4 cups flour

1/2 teaspoon salt

1 cup butter

3 tablespoons sugar

2 packages of yeast (1/2 ounces)

1/2 cup warm water

1 cup warm milk

3 beaten egg yolks (or 2 whole eggs and a little more flour)

Mix together the first four ingredients like pie crust.  Dissolve yeast in warm water, then add warm milk.  Stir in beaten eggs.  Stir the wet into the dry ingredients.  It shouldn’t be a stiff dough.  Put in a sealable bowl and seal tightly.  Let stand in the refridgerator overnight.

Roll out like a pie crust, but in a rectangular shape (can break into halves if you have a small space).  Spread softened butter/margerine, liberal amounts of suger and cinnamon on the dough.  Roll dough up like a cinnamon roll and cut into 1″ to 2″ pieces, placing on a baking sheet lined with parchment paper.  Flatten each one with the palm of your hand.  Let rise.. how long is based on how impatient you are to bake them 😉

Bake at 350 for 10 to 15 minutes.. until slightly golden.  Frost while still warm, but not hot.

Frosting, basic confectioner’s sugar recipe:

2 cups confectioner’s sugar,  2 teaspoons of vanilla, up to 1/3 cup of water

Mix first two ingredients, add water as needed for desired consistancy.

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