Sweet Rolls by Gary Preisser

Sweet Rolls

This is for 4 batchs (makes 16 pans) - I made 2 batches (half of this recipe) because it was too big for the mixer

3C scalded milk

1C sugar

13Tbsp shortening

4 tsp salt

Put sugar, shortening and salt in mixer, pouring milk over top.

Stir really well.

In separate bowl, combine:

5T or 5 packs of yeast

1C warm water

4 beaten eggs

Stir really well and then add to mixer

Add 12C flour, mix really well. (should be a sticky consistency, might need to use a little more or a little less flour)

Put a little shortening on top, and let rise until rounded – approx. 2hrs.

Flour counter

Put half of dough down

Roll to ½ inch

Butter with soft butter

Sprinkle ½C sugar and cinnamon on top – when I did my batch, I didn’t use enough butter and sugar and cinnamon so it tasted like cinnamon flavored dinner rolls as opposed to the good stuff. Learn from my mistakes!!

Cut in strips, twist and put in greased pan (8 or 9 inch square, 1 ½ inch high – I used round pie plates because that’s all I had but the square are easier to work with)

Let rise (an hour or so)

Bake at 375 until brown (didn’t take very long – less than 10 minutes but I can’t remember exactly; it will depend on the oven)

Remove from pan right away

My grandmother would twist the dough into a square, rectangular, or even a pie pan. Darci convinced me to actually make rolls. Once the dough (after rising for 2 hours) was rolled out to .5 inch in a rectangular shape and covered in butter, cinammon, and sugar (the more the better), we used a pizza cutter to cut it in half. Then we rolled both halves into a log, pulled it tight on both ends, and then cut rolls about an inch thick. I used pie pans and was able to put 5 around the edge and then put the scraps from the ends in the middle if I had them. Let them rise another hour and they should be spilling out of the pan. We baked them for about 18 minutes at 350, not 375 like this recipe said.
I hope this helps. If you would like, I'd be happy to walk you through a batch, at least the part where you roll it and cut it. I'm not very good at it myself but I at least know what it is supposed to look like. Just let me know.

Gary Preisser