REcipe for SWEET ROLLS?

Question

I need a recipe for sweet rolls..home made..NO pilbury~~

Answer 1

Sweet Rolls Recipe

Ingredients:

2 cups milk, scalded
3 tablespoons sugar
1/4 cup butter
1 teaspoopn salt
1 envelope or cake of yeast
1/3 cup lukewarm water
2 beaten eggs
5 cups all-purpose flour

Instructions:

Combine milk, sugar, butter, and salt and stir cool to lukewarm. Soften yeast in lukewarm water and add to milk minture. Beat in the eggs and add flour gradually. Turn out on a lightly floured board and knead until smooth and not sticky.

Place dough in a buttered bowl, brush with melted butter and cover with a towel. Let rise in a warm place two hours or until double in bulk. Punch dough and roll out with a rolling pin into a long narrow strip about 2" wide. Sprinkle strip with a mixture of sugar and cinnamon (9 parts sugar to 1 part cinnamon). Roll up tightly as you would a jelly roll and slice into about 1-1/2" slices. Place in muffin tin in which you have put a tablespoon of the following mixture:
Light brown sugar--2 parts
Butter --1 part
A little Karo to moisten

Allow rolls to rise about 30 minutes and bake in a hot oven for 20 minutes.

http://www.lanierbb.com/recipes/data/85.html

sweet potato rolls

Ingredients

1 1/2 pounds sweet potatoes, peeled, quartered
2 envelopes fast-rising yeast
1/4 cup sugar
1 1/2 cups (3 sticks) unsalted butter, melted
1 cup honey
1/4 cup vegetable oil
2 eggs, beaten to blend
2 teaspoons salt
3 cups all purpose flour
4 cups (about) whole wheat flour
4 cups graham cracker crumbs

Preparation

Cook potatoes in large saucepan of simmering water until tender, about 20 minutes. Drain, reserving 1 cup cooking liquid. Place potatoes in medium bowl. Transfer reserved cooking liquid to large bowl; cool to 120°F. to 130°F.
Sprinkle yeast and sugar over reserved warm liquid; stir to dissolve. Let yeast mixture stand until foamy, about 5 minutes. Combine potatoes, 1/2 cup melted butter, 1/2 cup honey, oil, eggs and salt in processor. Blend until smooth. Add to yeast mixture. Mix in all purpose flour. Gradually stir in enough whole wheat flour 1/2 cup at a time to form soft, slightly sticky dough. Turn dough out onto lightly floured surface and knead until smooth and elastic, adding more whole wheat flour if sticky.

Lightly oil large bowl. Add dough, turning to coat entire surface. Cover bowl with kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 30 minutes.

Preheat oven to 400°F. Grease three 9-inch-diameter cake pans. Punch dough down. Turn dough out onto lightly floured surface and knead until smooth. Divide dough into thirds. Cut each third into 12 pieces. Roll each piece into ball. Mix remaining 1 cup melted butter and 1/2 cup honey until well blended. Dip each dough ball into honey mixture and then roll in graham cracker crumbs to coat. Place 12 balls in each prepared pan, arranging close together. Let stand 10 minutes. Bake until golden brown, about 25 minutes. (Rolls can be prepared ahead. Cool completely. Wrap tightly and refrigerate 1 day or freeze up to 1 month. Reheat rolls before serving.) Serve warm.

Martha's Rolls Recipe

Ingredients:
The dough:
4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup sugar
1/2 tsp salt
1/2 cup margarine or butter
2 cups buttermilk
1 pkg yeast

The topping:
1/2 cup brown sugar
1/2 cup butter or margarine
chopped nuts (optional)

Instructions:
Mix dry ingredients in large bowl. Cut in margarine or butter until mixture is crumbly. Dissolve yeast in 1/4 cup of the buttermilk. Add this mixture and remaining buttermilk to dry ingredients. Mix well. Knead into a ball. Use immediately or place in refrigerator until ready to use - up to 24 hours. Remove from refrigerator and let stand at room temperature 1 hour before using.

Melt 1/4 cup margarine or butter in each of 2 8-inch round cake pans. Add 1/4 cup brown sugar to each pan and spread evenly. Sprinkle nuts in each pan if desired. Form dough into small balls and fill pans. If dough is sticky, dust with a little flour and coat hands as well. Bake at 375 for 15-20 minutes. Remove from oven and invert immediately onto serving plate.

This recipe have been in the innkeeper's family for years and are easy to make. Marie remembers helping to make them as a child for holidays. It is made with buttermilk which makes a very tender crumb. "Now that I have a B&B I love sharing them on a regular basis with all my special guests."

http://www.lanierbb.com/recipes/data/539.html

Answer 2

1

Answer 3

1 Recipe Basic Sweet Roll Dough
1 stick butter or
1 c. sour cream
1 c. sugar
1 tsp. cinnamon
1 tsp. raisins

Divide Basic Sweet Roll dough into 3 parts. Roll out each part jelly roll fashion. Spread with either 1/3 either butter or sour cream, sugar, cinnamon and raisins. Roll up jelly roll fashion and cut into approximately 1-1 1/2 inch slices and place in 9 inch round greased pan. Do this with each portion of dough. Let rise covered in warm place until doubled in size. Bake 25 minutes at 375 degrees.

Answer 4

These are cheating a little, but they're scrumptious and oh-so-simple to make. Happy Holidays!

EASY CARAMEL STICKY ROLLS

1/2 cup brown sugar
1/2 cup heavy cream
1/4 cup chopped pecans
2 tbs. granulated sugar
1 tsp. ground cinnamon
1 11-oz. can refrigerated bread sticks.

Preheat oven to 350 degrees F. Mix brown sugar & cream in ungreased 8" round cake pan. Sprinkle with pecans. Mix sugar & cinnamon. Unroll bread stick dough, but do not separate into bread sticks. Sprinkle cinnamon-sugar mixture over dough. Roll up from short end; separate at perforations. Place coiled dough in prepared pan. Bake 20 to 25 minutes, until golden brown. Cool 2 minutes. Turn pan upside down onto serving plate. Let stand upside down for 1 minute so caramel will drizzle. Remove pan & serve.

Serves 6

Answer 5

Ingredients
1/2 cup whole milk
1 1/4 -ounce packet active dry yeast (2 1/4 teaspoons)
1/4 cup sugar
4 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing
1 large egg yolk
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour, plus more for dusting
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg (optional)

Directions
Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.

Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.

Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.

Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.

https://www.countryoven.com/Sweets/Online-Delivery

Answer 6

I found 46 at this site.

Answer 7

butter tikka suites best. check http://tinyurl.com/butter