The Jan/Feb edition of Taste of the South had cast iron southern sweet rolls on the cover of their magazine. Talk about getting your attention. There were several versions of these rolls. Well Mother's Day was around the corner and I thought I make some for my mother for her Mother's Day breakfast. Since I knew she wouldn't get breakfast in bed I planned of making her some and me some. Well they were at my house earlier in the week and Daddy kept looking at the magazine and talking about how he wanted some cinnamon rolls. Can you believe he told her to pick up some of the canned refrigerated ones from the store? So you can imagine both of their surprises when they saw they had a pan of rolls for breakfast.
Well you have read about my year of becoming more comfortable with yeast and this was another trip in this journey. I must say they were easy to put together you just have to have time to let them rise twice. I am going to continue on this yeast journey this year and hope you will continue to travel with me.
Sweet Roll Dough Recipe
3 1/2 to 3 3/4 cup all purpose flour
1 pkg (2 1/4 teaspoons) yeast
1/2 cup milk
1/2 cup sour cream
6 Tablespoons butter
1/3 cup sugar
2 teaspoons kosher salt
1/2 cup butter room temp- softer the better
3/4 cups brown sugar
2 Tablespoons cinnamon
Mix dough and let rise 1 1/2 hours. Punch down, roll out, add filling. Let rise 45 more minutes. Bake 30 minutes on a 350 preheated oven.