These classic sweet rolls are incredibly tender and slightly sweet, making them a perfect addition to any breakfast or brunch spread. Made with simple pantry staples like flour, sugar, and yeast, they offer a comforting, homemade texture that rivals bakery versions. The dough is versatile, allowing you to shape them into plain rolls or roll them up with butter and cinnamon for a delicious variation. Ideal for weekend mornings or holiday gatherings, these rolls are best enjoyed warm from the oven. They pair wonderfully with coffee or tea and can easily be frozen for later enjoyment.
Janice’S Sweet Rolls For Abm
Description
These classic sweet rolls are incredibly tender and slightly sweet, making them a perfect addition to any breakfast or brunch spread. Made with simple pantry staples like flour, sugar, and yeast, they offer a comforting, homemade texture that rivals bakery versions. The dough is versatile, allowing you to shape them into plain rolls or roll them up with butter and cinnamon for a delicious variation. Ideal for weekend mornings or holiday gatherings, these rolls are best enjoyed warm from the oven. They pair wonderfully with coffee or tea and can easily be frozen for later enjoyment.Ingredients
Directions
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Add flour, salt, shortening, dry milk powder, beaten egg, sugar, and water to the bread machine pan in the order recommended by your machine manufacturer.
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Place the active dry yeast in the yeast dispenser of the bread machine.
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Select the dough cycle and run the machine until the dough is kneaded and completed.
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Turn the dough out onto a lightly floured surface.
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For cinnamon rolls: Roll the dough out into a rectangle the size of a cookie sheet. Spread with softened butter (slightly less than a stick) and sprinkle with a mixture of sugar and cinnamon.
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Roll the dough up tightly from the long side and slice into 1/2-inch thick pieces.
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Lightly grease three 9-inch round or square baking pans with a small amount of melted butter.
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Place the sliced rolls into the prepared pans, leaving enough room for them to double in size.
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Preheat your oven to 250&# 194;°F (121ðC) for 2 minutes, then turn it off.
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Place the pans in the warm, turned-off oven to proof until the rolls have doubled in bulk, approximately 1.5 hours. Cover loosely with greased wax paper if desired.
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Preheat the oven to 375ðF (191ðC).
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Bake the rolls for about 20 minutes, or until golden brown.
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Remove from pans immediately and serve warm.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1107.3kcal
- % Daily Value *
- Total Fat 13.0g20%
- Saturated Fat 4.1g21%
- Cholesterol 93.8mg32%
- Sodium 4923.1mg206%
- Total Carbohydrate 214.2g72%
- Dietary Fiber 6.5g26%
- Sugars 32.5g
- Protein 28.3g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using Fleischmann's yeast, increase the amount by 1 teaspoon.
Do not use too much butter when making cinnamon rolls, as excess fat can inhibit rising.
Do not use towels to cover the rolls while proofing, as they may stick to the dough. Use greased wax paper instead.
These rolls can be frozen for later use. Ensure they are completely cooled before freezing.
This dough works well for plain sweet dinner rolls as well. Simply shape into individual balls and proof before baking.
For best results, eat the rolls warm.
