Aside from enjoying these easy-to-make rolls, the aroma that fills your house when they come out of the oven is heavenly too.
Once you master these basic rolls, the additions and changes you can input are vast. For instance, sometimes I add golden seedless raisins after spreading the dough with the cinnamon and sugar mixture, sometimes I add a teaspoon of lemon juice to the glaze and add lemon peel to the cinnamon and sugar mixture. Or sometimes I simply spread chopped pecans over the rolls before glazing. For something really special, try adding dried cranberries to the dough mixture and cranberry juice to the glaze instead of the vanilla extract.
These rolls are a very handy basic form and can be adapted to your individual tastes. Experiment with this recipe and see what you can add!
1 package active dry yeast 1/2 cup warm water
1/2 c scalded and cooled milk 1/3 cup sugar
1/3 cup butter 1 teaspoon salt
1 egg 3 1/2 to 4 cups flour
Dissolve yeast in large bowl with warm water. Stir in milk, sugar, butter, salt, egg and 2 cups of the flour. Beat until smooth. Mix in enough flour to make the dough easy to handle. Turn the dough onto a floured surface and knead until smooth, about 5 minutes. Place in greased bowl and turn dough over, with greased surface up. Cover and let rise in warm place until doubled, 1 to 11/2 hours. Punch dough down and roll into a rectabngle, 9 X 18″, on a lightly floured surface. Spread entire surface with butter. Mix sugar and cinnamon together and sprinkle over surface of dough. Roll tightly, beginning with one of the long sides. Pinch edge into roll to seal. Stretch roll to cover evenly. Cut roll into 18 1 1/2″ slices. Place slightly apart on greased baking pan or in muffin cups and let rise until doubled, about 40 minutes. Heat oven to 375 and bake until golden, about 25 to 30 minutes. Spread with glaze (recipe folows)
Glaze
Mix 1 cup of powdered sugar, 1 tablespoon milk and 1/2 teaspoon vanilla extract until smooth and desired consistency achieved.
