Grandma Betty’s Sweet Rolls

This is the sweet roll recipe of my mother in-law Betty Burnett.  She made the best rolls and always had a batch ready when we came to visit as well as many other treats.   That was the breakfast many mornings, warm sweet roll with frosting.  Kids always looked forward to the visits.

Dough :

100g or ~1/2 c scalded milk, then cooled.
100g or ~1/2 c room cool water
50g or ~1/4 c sugar
4 oz or 1/2 stick butter, room temp
2 tsp. salt
1 egg, beaten
Sourdough starter (~3/4 C) or 2 pkg dry yeast dissolved in .5 c. cool water (too warm and you will kill the yeast)
360g or ~1.75 to 2 c. flour
180g flour for poolish

Sugar Filling Mixture:

1/4 brown sugar
1/4 white or brown sugar
1 to 2 tsp cinnamon
1/2 nutmeg
1/4 cloves
nuts, raisins, … add what you like but this is optional

I like taking two days to make these rolls but can be done in one day if you get an early start.  I prefer using sourdough starter which is feed and ready to go.   Yeast works as well if you do not have sourdough.  For either one, you will first make a poolish as a base for the dough.

1. Scald milk then add sugar, mix and let cool.  Set a side in a container on the counter for later.
2. Mix the sourdough / yeast with the water, 180 g of flour and 1 tsp of honey .  Mix well and let sit for a few hours or if you are making the dough over two days let is sit for a few hours on the counter then into the refrigerator over night.  Next day, maker sure to pull the dough out of the refrig to warm up for an hour or so before continuing.   Mixture should have signs of fermentation. 
3. Add the the cooled milk, eggs, flour and butter.  Mix all the ingredients together.  Knead using your hands or a stand mixer.  If by hand, make sure your hands are wet and start with a the mud squeeze technique.  The dough will be sticky but continue to knead for 6-8 min until not sticky.   The consistency should be a nice brioche.
4. Put dough in a greased bowl or proofing tray and sprinkle the salt over it.   Put a tight cover over the bowl.  
5. Let dough rise for a few hours.   For the first hour or so, come back every 30 mins to give the dough a good pull and fold
6. Let the dough rise until it is doubled.  It should have a light, airy texture.  
7. Butter a 9 x 13″ pan
8. Remove dough from the bowl and onto a lightly floured surface.   Gently roll / stretch the dough out into a rectangle which is ~10″ wide and long enough so the thickness is about 1/2″   
9. Spread the sugar mixture evenly across the dough.   Roll the dough along the width to create a long log. 
10. Cut into 1 1/2″ inch buns.  Place the buns cut side down in the pan.  Leave space between buns.  The final rising of the buns will close the gaps.
11. Cover the pan with plastic wrap or a moist towel.  Let sit for a ~hour to rise or can let sit in the refrig overnight.   When the buns have risen to close the gaps, they are ready to cook.  If buns have been in the refrig overnight, pull them out to warm up for an ~hour before baking.
12. Heat the oven to 375 F.  Bake 18 – 20  mins.  The interior of a roll should be ~185F and top should be golden brown.