I’ve made these yeast rolls a couple of times and they are always delicious. They are just sweet enough and smell heavenly when they are baking.
They rise for 1 hour before being pulled into individual rolls and then risen for another hour.
After 20 min in the oven, they are browned and after 15 agonizing minutes of cooling they are ready to be devoured.
“Recipe was from a Fleischmann’s Yeast booklet from the 1960’s.”
The recipe can be found: