Sweet Rolls
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 53. Vision transcription from the scanned page; needs review.
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Ingredients
- 2 cups all-purpose flour
- 1 package active dry yeast
- 1 cup milk
- 1/3 cup sugar
- 1/3 cup margarine or butter
- 1/2 tea spoon salt
- 2 eggs
- 2 to 2 1/2 cups all-purpose flour
Instructions
- Combine 2 cups all-purpose flour and 1 package active dry yeast. Heat and stir 1 cup milk, 1/3 cup sugar, 1/3 cup margarine or butter, and 1/2 tea spoon salt till warm (120° to 130°) and margarine almost melts. Add to flour mixture along with 2 eggs. Beat with an electric mixer on low speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Using a spoon, stir in as much of 2 to 2 1/2 cups all-purpose flour as you can.
- Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once over. Cover; let rise in a warm place till double (about 1 hour).
- Punch dough down. Divide in half. Cover; let rest 10 minutes. Shape and bake as directed below. Serve warm, if desired.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Cardamom Rolls with Neufchâtel Frosting - 10258932363.jpg" by Thriving Vegetarian; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Cardamom_Rolls_with_Neufch%C3%A2tel_Frosting_-_10258932363.jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.