Prep 3 hrs
Cook 20 mins
When serving these sweet rolls may be cut into singles OR doubles. Delicious with your coffee or tea, this old favorite comes from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
- 1 pint milk
- 5 tablespoons butter or 5 tablespoons shortening
- 4 tablespoons sugar
- 1 teaspoon salt
- 1 cake yeast
- 6 cups flour, sifted
- 1⁄2 cup butter, melted
- 1 cup brown sugar
- Warm milk; add shortening or butter, sugar and salt.
- Cool to lukewarm and add crumbled yeast.
- Let stand for ten minutes, mix well and add flour.
- Cover and let rise in a warm place until double in bulk.
- Knead on a floured surface for about 15 minutes or until smooth and elastic, cover and let rise again.
- Roll dough 1/4 inch thick, cut into rectangles 4 x 3 inches, spread with melted butter and sprinkle with brown sugar.
- Roll, place closely together in a greased baking pan, cover and let rise until double in bulk.
- While dough is rising, preheat oven to 400°F.
- Bake for 15 to 20 minutes or until golden brown.