Sweet Rolls

Cooking Instructions

Mix the milk, sugar, salt, butter, and eggs in a large bowl and let cool to lukewarm. Stir the yeast into the warm water and let it stand for 5 minutes to dissolve. Add the dissolved yeast to the first mixture, beat thoroughly, and add 1-1/2 cups of the flour, beating well. Cover and let rise in a warm place for about 1 hour. Add the remaining cup of flour and blend in well, adding more flour if necessary to make the dough firm enough to handle. Knead until smooth and elastic. Put the dough in a buttered bowl, cover, and let rise until almost double in bulk. Punch down, shape into rolls (see p. 736 for directions), and let rise for about 1 hour. Preheat oven to 400F. Bake rolls for 15 - 20 minutes.

CINNAMON BUNS

Add 1 tbsp cinnamon to the dough in the first step.

ORANGE ROLLS

Use 3/4 cup orange juice instead of milk and add 1 tbsp grated orange peel. Shape like Parker House Rolls (p. 738). Dip orange sections in sugar and put one in the center of each roll before folding and baking.

Wine Pairing(s)

J & HA Strub Riesling Spatlese

Hermann Donnhoff Riesling Spatlese Oberhauser Brucke

P. J. Valckenberg Auslese Madonna

J. & H. A. Strub Riesling Eiswein 'Niersteiner Paterberg'

Kloster Eberbach Riesling Spätlese 'Erbacher Marcobrunn'

Hermann Donnhoff Niederhauser Hermannshohle Riesling Auslese

Eugen Muller Riesling Kabinett 'Forster Mariengarten'

Karlsmuhle 'Kaseler Nies'chen' Riesling Kabinett

Muller-Catoir Riesling Spätlese 'Mussbacher Eselshaut'

Kloster Eberbach 'Edition' Riesling