Prep 2 hrs
Cook 15 mins
I got this recipe from an old church cookbook. I've been making these rolls for years, and they really do turn out big 'n soft! When the weather starts getting colder, I like to make these rolls, and serve them with chili..oh yum!
- In a large bowl, combine the butter with the warm milk. Add sugar and water. Mixture should be lukewarm.
- Add the 3 packages of yeast, stir well and let stand for 15 minutes, or until it bubbles.
- Add beaten eggs, salt and flour. Stir well.
- Dough should be firm, you do not knead this.
- Cover with a light weight kitchen towel, and let rise for one hour.
- Put the dough on a lightly floured surface, and let rest for 10 minutes.
- If dough is very sticky, you may add additional flour. Roll out, and spread with the 1/2 cup of softened butter, then sprinkle with the cinnamon and sugar.
- Roll up, and with a sharp knife, divide dough into fourths.
- Make 6 rolls from each fourth.
- Put onto greased pan.
- Let rise for one hour.
- Bake in a 350 degrees oven for 15-20 minutes.
- For the frosting, simmer in a saucepan the water and butter. Add enough powdered sugar for spreading consistency. Add the vanilla and frost warm rolls.
These were very light and fluffy. Pretty easy to make. My family really liked them. Will make again. Thanks Hazeleyes. Bullwinkle