- 2 pkg. (5 tsp.) Hodgson Mill Active Dry Yeast
- 1/2 cup water, warm (95°-110°F)
- 1/2 cup milk, ( scalded then cooled) lukewarm
- 1/2 cup sugar
- 1 tsp. salt
- 2 eggs
- 1/2 cup shortening, butter or margarine, softened
- 4-1/2 to 5 cups Hodgson Mill All Purpose White Flour
- 1/4 cup melted butter
- 1/2 cup brown sugar
- 1 tsp. cinnamon
- 1/4 cup softened butter
- 1 lb. powdered sugar
- 1 tsp. vanilla
- 1-2 Tbsp. milk
Dissolve yeast in warm water and let sit until bubbly. In a large bowl, combine milk, proofed yeast, sugar, salt, eggs, shortening and 2-1/2 cups flour. Mix until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. ***
Place dough in a large greased bowl, turning to coat; cover loosely with plastic wrap sprayed with nonstick cooking spray or lightly oiled. Let rise in warm place until doubled, about 1-1/2 hours.
At this point, you may proceed with directions below to make our nostalgic Traditional Sweet Rolls. Or if you have other ideas, use the dough to make a roll of your own creation!
Oil three baking sheets, or line with parchment paper.
Punch down dough and place on a lightly floured countertop; roll out to a 1-inch thick rectangle and brush with 1/4 cup melted butter; combine 1/2 cup brown sugar and 1 tsp. cinnamon, sprinkle evenly over dough. Starting on the long side of the rectangle, roll the dough up jelly-roll style, sealing securely. Place seam side down on the counter and cut dough into rolls of desired thickness. Place flat side down on baking sheets, 3-4-inches apart to allow for expansion. Cover rolls lightly with a tea towel and let rise on baking sheets 35-40 minutes. Preheat oven to 350°F and bake for 35 minutes. Let rolls cool on baking sheets.
In a medium bowl, work 1 lb. powdered sugar into 1/4 cup softened butter until smooth, then add 1 tsp.vanilla. Stir in 1-2 Tbsp. milk, a bit at a time, until desired consistency is reached and frosting is lump free. For best results wait until rolls have cooled to frost.
***NOTE: After kneading dough (before first rise) it may be refrigerated in a tightly covered bowl 3-4 days to use later. Simply remove the dough from the refrigerator several hours in advance of baking to let it come to room temperature and rise till doubled. Then punch down and follow above directions to completion.
Yield: 2 dozen rolls.
About 24 sweet rolls
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