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Sweet Rolls

1/4 cup butter
1/4 cup sugar
1-1/4 tsp. salt
2 packages yeast
1 cup milk
4 cups flour, sifted
cinnamon sugar mixture
2 cups sugar
4 Tbsp cinnamon

Let milk come to a boil in heavy saucepan. Add butter, sugar, and
salt. Cool. Soften yeast in water and stir into first mixture.
Add flour, about half at a time and beat well. Turn out on a
floured board, allow to sit for 15 min. then knead until smooth.

Place dough in a buttered bowl, cover with a cloth, and let rise
until double in size. Roll out dough on a floured board to about
1/4" thick and cut into rough 8" squares. Work with one square at
a time. Brush melted butter and sprinkle cinnamon and sugar mixture
generously over entire surface. Starting at one side of square
roll up into tube. Continue rolling tube back and forth until it
is 12 to 16 inches long. Cut tube into wheels approximately 1/2"
wide and place flat in pan that has been brushed with melted butter
and sprinkled generously with cinnamon and sugar mixture. Note:
as this recipe will make 60 to 80 sweet rolls, use 3 or 4 small
(6-8") aluminum pans. This will allow you to stagger cooking during
your dinner or save to bake off forbreakfast

Place sweet rolls in pan so that they touch, but don't over pack.
Brush top with butter and sprinkle mixture generously over entire
surface. Let stand at room temperature for 1 hour. Sweet rolls
are now ready for baking (18-20 min. at 350). Bake now or cover
with aluminum foil and refrigerate. Allow 30 min. to bring back
to room temperature when removing from refrigerator.

Special note: this dough minus the cinnamon and sugar mixture is
the same that we use for our equally delicious parker house rolls.
You may wish to save one 8" square of dough and serve your guests
both rolls with dinner. Cut square into 1-1/2" pieces. Pull pieces,
dip in melted butter, fold over, and place in buttered pan 1/2"
apart. Let stand at room temperature for one hour, then bake 15
min. at 350.

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