A recipe from Uncle Bill’s sister Helen

Details, details

This recipe for sweet roll dough doesn’t tell us what to do with it once it’s ready to be baked. Shall we take a guess? Break it into smaller roll sized portions and bake? If you have an idea, please share in the comments.

Sweet Roll Dough

2 cakes yeast

1/4 c lukewarm water

1 c milk

1/2 c sugar

1/4 c butter

1 tsp salt

2 eggs, beaten

About 5 cups flour

Soften yeast in lukewarm water. Scald milk – add to butter, sugar and salt in large bowl. Mix and let cool to lukewarm. Add 2 cups of the flour to make thick batter. Add yeast and beaten egg. Beat well for 2 minutes. Add rest of flour to make soft dough. Knead until satiny smooth – almost 10 minutes. Grease sides of bowl well & cover. Let sit in warm place until double. Punch down and shape. (I punch it down twice)

Thanks to site reader jenny fester, we have some more directions: I take little pieces of dough, 4×4, flatten with the palm of my hand then put a spoonful of Apricot filling, then pulling opposite corners pinch together the corners until you have closed in the filling … I use other fillings as well Prune, poppyseed, Sweet cheese , and almond. After they are baked drizzle with a thin glaze.