Sweet Rolls from Camarillo, CA

Al Smith

By
@eltonsmith

Camarillo is a beautiful little California town about an hour north of LA on US 101. Its growth was stimulated by pilots from LAX moving there in the 1960's. This recipe is from Grandma Nell, my wife's mother. We had these Sweet Rolls countless times when we lived there. Now you can too.


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Prep:

30 Min

Cook:

45 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
What a way to start your day?! This is a solid recipe for ooey, gooey wonderful sweet rolls... Just the way we like 'em!

Ingredients

3/4 c
milk
3/4 c
sugar
1 1/2 tsp
salt
3/4 c
margarine
3/4 c
water, warm
3
eggs, beaten
3 pkg
active dry yeast (fleishmann's)
6 c
all purpose flour ( more for dusting)

FROSTING

1 box
powdered sugar
1 stick
margarine, softened
dash(es)
milk (to make good spreading consistency)
1/2 c
sugar cinnamon mixture

Directions Step-By-Step

1
Scald milk, stir in sugar, salt, and margarine.
Cool to lukewarm.
2
In large warm bowl add yeast to warm water.
Stir until dissolved.
3
Stir lukewarm milk mixture into yeast. Add beaten eggs and 1 cup flour. Beat until smooth.
4
Add remaining 5 cups flour to make soft dough. Turn onto lightly floured board, knead until smooth and elastic (about 8 minutes)
5
Roll into a long log, cut in middle, and plan to get 8 rolls out of each half.
6
Pat out each half on floured board to 1/2 inch.
Spread with soft margarine, sprinkle liberally with cinnamon sugar mixture. Get 8 rolls from each half.
7
Place in greased pans. Let rise 30 minutes.
Bake @ 375 for 10 minutes or until brown.
8
Freeze without frosting, covered with foil.
Heat as needed and then frost them.
9
For FROSTING: cream sugar and margarine and add just enough water to make a good spreading consistency.
10
Makes 4 or 5 pans depending on the rise from the yeast.

About this Recipe

Main Ingredient: Flour
Regional Style: American
Collection: Breakfast In Bed