Grandma Redenius' Sweet Rolls

Peggy Bockler


This recipe is from my Grandma Emma Redenius. Grandma always had sweet rolls made when we came to visit. She probably made a batch of these a week. I use some of the dough for sweet rolls and some for dinner rolls.

★★★★★ 1 vote
3 Hr
15 Min


2 c
lukewarm milk
1/2 c
2 stick
butter, softened
2 tsp
1/4 c
warm/hot water
2 pkg
7 c


1Mix milk, sugar, butter and salt together and let cool.
2In a separate small bowl, pour the warm/hot water over the yeast. Let stand for a few minutes then mix in with the above mixture. Beat the eggs and blend in with the batter. Add 4 cups of flour and mix with a spoon. Mix in 3 more cups of flour. Knead well.
3Put melted butter on sides of bowl and top and sides of dough. Let rise 2 hours.
4Put 1/2 of the dough on a floured surface and smooth out to 1/2 or 1/4 inch thick. Melt butter and brush on top of dough. Sprinkle liberally with sugar and cinnamon. Roll up and cut into 1 inch sections and place in pans. I usually use half the dough for sweet rolls and the other half I shape into dinner rolls and put into pans. Let rise again 1 hour. Then bake at 375ยบ for 10-15 minutes. Frost when cool.

About this Recipe

Course/Dish: Sweet Breads