Sweet Rolls by Lucy Gibson adapted by Jenny Miller

Bloom: 2 t yeast, 1 t sugar, and 1 C of warm water

Add: 4 C flour, 1/2 C sugar, 2 eggs, and 1/2 C butter

Mix and knead the dough until it is elastic. The dough will be quite sticky until after the first rise; avoid using too much flour.

Let it rise until doubled and then punch down

Shape into rectangle and spread the filling* into the middle then roll up along the long edge and cut with dental floss into 20 rounds (12 for large rolls)

Let the rolls rise for one hour in a bag tent, on a greased sheet pan.

Bake at 400F for 15-20 minutes or until the tips and edges are golden brown.

Frost while hot**

*Cinnamon Roll Filling: 1 cube of butter, 1 C brown sugar, and about 3-4 T cinnamon
**Cinnamon Roll Frosting: 1t vanilla, 2T Butter, 2T Milk, and enough sifted powdered sugar to make like thick cake batter.

*Orange Roll Filling: 1 cube of butter, 1 c sifted powdered sugar, and zest of one orange.
**Orange Roll Frosting: make the above frosting but, omit the vanilla and substitute fresh squeezed orange juice for the milk.