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Perfect Rolls & Sweet Rolls

Promises, Promises. I promised to post my roll/sweet roll recipe over a week ago. Rachel, I’m finally getting it done!

2 T dry yeast
2 1/2 tsp salt
2 C warm water
2/3 c nonfat dry milk
1/3 c butter
1 egg
5-6 C bread flour

Combine yeast and water, let stand 5 minutes. Mix other ingredients and knead until smooth.

Changing it up my way:

Put warm water and yeast in a breadmaker. Dump the other ingredients on top and set to “dough” or an equivalent. Let the breadmaker do the work — it’ll mix, beat and you can get on Facebook for a few.

Wait until it raises, and roll it out. If making rolls, do your favorite design of rolls and let rise.
If making sweet rolls, roll FLAT as you can, pour lots of melted or really softened butter and spread that on top. Sprinkle heavily with a good mixture of sugar and cinnamon. Roll one end to the other until it looks like a long tube of yummy. Get a foot long strip of dental floss, and circle that around the long roll, cutting about 3/4 inch at a time. Place this on a cookie sheet (I put parchment paper down first), about an inch away from each other. Let rise.

Back to the recipe: Cook at 400 degrees for 15 minutes, but know how your oven cooks. You want it to be a little brown on the bottom so it’s not too soggy.

Rolls: Brush some butter on top
Sweet rolls: Pour your favorite kind of frosting on top. Put as much or as little as you’d like.

Now I feel like making some sweet rolls! Yum! Let me know how it goes for you.