We have found a wonderful sweet yeast roll/bread dough recipe. It’s a delightful old recipe from an old cookbook page.

1 cup warm water
5 tsp yeast
1/2 cup (1 stick) butter, melted
1/2 cup sugar
3 eggs
2 tsp salt
4 -4 1/2 cups of all purpose flour

Combine the yeast, warm water and 1 tablespoon of the sugar in a bowl or measuring cup. Allow to soften and foam, about 5 minutes.

In another large bowl, or in your mixer bowl, combine butter, sugar, eggs and salt. Pour in yeast mixture. Beat in flour, one cup at a time, until the dough is stiff. Cover it with plastic wrap and pop in the frig for 2 hours or up to a couple days. You can use some as rolls and then say the rest for cinnamon rolls the next day.

Cut the dough into 24 equal spaces for rolls. Roll into little balls on a floured surface. Pop on a lightly greased pan, cover with a towel and when they have doubled in size, you’re ready to bake. Preheated oven, 375 degrees. Depending on the size, 15-20 minutes should make them perfect. You can brush with melted butter if you want to make them absolutely amazing!

We like to cook half the dough as rolls, making about a dozen little beautiful rolls… but then save half the dough for breakfast cinnamon rolls. They are so easy! Just roll out the half of the dough into a rectangle shape. Sprinkle with a mixture of white sugar, brown sugar and a little cinnamon sprinkled over. Thinly slice cold butter and lay on the sugars. Then roll up and slice into six thick slices. Pop on a pan and let rise for a little bit. About an hour is perfect.

Once they have risen, you can pop them into a oven at 350 degrees for about 20-25 minutes. Keep an eye on them, when they look perfect, you can bring them out to rest for a bit. We just make a simple powdered sugar icing by melting a tablespoon of butter in a dish, adding several large spoonfuls of powered sugar to it. You can add a wee bit of vanilla and then stir, adding a few drops of water until you get the consistency you want. It’s super easy, sorry we don’t have a perfect measured recipe but that’s how we cook a lot, just by a dash and a bit and a pinch.

Its best to let the rolls cool a little bit, maybe 10 minutes, or else the icing will just melt off the rolls. Usually the time it takes to make the icing is plenty enough for them to cool a bit. You don’t want them totally cool, just not hot outta the oven. Drizzle over and serve to wonderfully happy friends and family… these are so good!