'Sweet Rolls' - that’s what we’ve always called them!
 
This yummy tradition in our family began after a trip to Mexico. We were served sweet rolls with tea for breakfast and we enjoyed them so much that when we got back from that trip, we looked for and found a recipe.  Much to our delight, our baking attempts were successful and these sweet rolls have become a family favorite.

I serve them with tea, butter and fruit on the side. Serving them on dishes from my Grandmother makes everything even tastier!
Test the water with your finger to make sure it's only warm, not scalding hot.  Dissolve yeast in warm water and let sit until bubbly (about 10 minutes).

Melt honey and butter in a saucepan and add scalded milk.  Allow to cool slightly until warm, then add beaten eggs.  Mix well, then pour the yeast mixture into your pot and combine gently.


Mix flour and salt, then add the wet ingredients.  Beat at medium speed until smooth, about 5 minutes.

Start adding flour to make a soft dough, approximately 2 cups.  When one large ball forms, transfer to a floured counter and knead.  This step is the most important!

Using a little flour on your hand or the top of the dough ball, push deep into the dough with your fist or the palm of your hand.  After several minutes, the dough will begin to 'pop' like bubblegum - this is a sign that you can move to the next step.

Place the dough back into your bowl and cover with a clean dishtowel.  Allow it to rise until double in size, about 90 minutes.  You can hurry the process along some by leaving the bowl in a warm place, such as a sun-warmed counter or recently used oven (but make sure it is not still heating).


Punch the risen dough down again, then form into small buns of similar size.  I find it easiest to pinch off the buns with my hand from the dough mass.  Arrange the buns on a pan and let rise until double once again.  Be patient!

When risen, bake each sheet at 350F (175C) for 10-15 minutes until lightly golden.  If you like, brush them with a simple icing sugar & water glaze while still hot.


Allow to cool, then enjoy! 
This recipe yields about 4 dozen rolls.

by Valerie Boucher
all images by Valerie Boucher