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Sweet Rolls Recipe

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This recipe for Sweet Rolls, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pam Mays


For The Dough:

3 ounces (6 Tablespoons) unsalted butter, softened; more for the bowl
1/2 cup whole milk
13-1/2 ounces (3 cups) all purpose flour, more as needed
1/3 cup granulated sugar
1 (1/4 ounce) packet rapid rise or active dry teast
3/4 teaspoon table salt
Dough add-ins of your choice
2 large eggs, lightly beaten

Dough Add-Ins: (choose 1-3)
1/2 cup dried currants
1/2 cup dried sour cherries, chopped
1/2 cup raisins, chopped
1 Tablespoon ground ginger
2 teaspoons ground cinnamon
1-1/2 to 2 teaspoons crushed or ground cardamon seeds
1 teaspoon caraway seeds
1 teaspoon finely grated lemon or orange zest

3 ounces (6 Tablespoons) unsalted butter, softened; more for the baking dish
1/4 cup packed light brown sugar, dark brown sugar, or granulated sugar
1/2 teaspoon table salt
All-purpose flour, as needed
Filling add-ins of your choice

Filling Add-Ins: (choose 1-3)
1 cup toasted nuts, finely chopped
1 cup finely chopped bittersweet chocolate
1 cup fruit preserves, any flavor
1 cup apple or pear butter (mixed in with the butter)
1/2 cup chopped candied ginger
2 Tablespoons ground cinnamon
1-1/2 teaspoons freshly grated nutmeg

3 ounces (3/4 cup) confectioner's sugar
1 ounce (2 Tablespoons) unsalted butter, softened
Glaze Add-Ins of your choice
Heavy Cream, as needed

Glaze Add-Ins: (choose 1-2)
1/2 cup cream cheese, softened
1/4 cup dulce de leche (omit the confectioner's sugar if using)
1/4 cup sour cream
3 Tablespoons maple syrup, preferably Grade B
2 Tablespoons Dutch-process cocoa powder
1 teaspoon finely grated lemon or orange zest
1/8 teaspoon pure vanilla
1/4 teaspoon pure almond

Optional Toppings:
1/2 cup toasted, flaked unsweetened coconut
1/2 cup freeze-dried raspberries or blueberries, crushed
1/4 cup toasted, sliced almonds or toasted, chopped nuts
1/4 teaspoon flaky sea salt

For the Dough:
Lightly butter a large bowl and set aside. In a small pot, bring the milk just to a boil over medium heat, watching closely to ensure it doesn't boil over. Transfer to a small bowl and add the butter to melt. Let cool to 110- 115.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl, combine the flour, sugar, yeast, salt, and your choice of dough add-ins on medium speed. With the mixer on low speed or with a wooden spoon, add the milk mixture and eggs, mixing until just combined. If using a mixer, switch to the dough hook, and knead on low speed until smooth and elastic, 6-8 minutes. Or, tip the dough onto a work surface and knead by hand for about 12 minutes. Form the dough into a ball, set it in the prepared bowl, and cover with plastic wrap. Set aside in a warm spot until it has almost doubled in size, 1-2 hours.

To Fill and Shape the Rolls:
Butter a 9X13 baking dish. Combine the sugar and salt in a small bowl. Punch down the dough and turn it out onto a very lightly floured surface. With a lightly floured rolling pin, roll it into a 12X16 inch rectangle. Spread the butter evenly over the entire surface and then coat evenly with the sugar, salt and your choice of filling add-ins.

Starting at a short end, tightly roll the dough into a log and pinch the long seam and ends closed. With a serrated knife, cut the roll crosswise into 12 equal pieces. Set the pieces in the prepared dish, cut side up. Cover with plastic wrap, and let sit at room temperature until the dough is pillowy and the rolls are touching, 1-2 hours.

Note: The rolls may be shaped one day ahead. After arranging them in the baking dish, cover and refrigerate them before letting them rise. When ready to bake, let rise as described above; because they are cold, they will take an extra hour or so.

Bake the Rolls:
Position a rack in the center of the oven and heat the oven to 350. In a small bowl, prepare an egg wash by whisking the egg yolk with 2 teaspoons water. Uncover the rolls and brush with the egg wash (you won't need it all). Bake until golden brown, 18-24 minutes. Transfer the baking dish to a rack to cool until warm, about 20 minutes. Separate the rolls with a table knife, but don't remove them from the baking dish unless you want to glaze them individually.

Glazing the Rolls:
Beat the confectioner's sugar, butter and any glaze add-ins with an electric mixer on medium speed until smooth. Add enough heavy cream for your desired consistency (you may not need any or you may need as much as 1/2 cup). Spread or drizzle over the warm rolls. Top them with optional toppings as desired.




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