Sunday Sweet Rolls

This family favorite came from a special person.  In 1975 at my mom's very first RS Homemaking Meeting in Laie, Hawaii, our bishop's wife, Mona S., was demonstrating how to make these.  Since then, our family has made them countless times.  

2 C flour

2 C warm water

1 T yeast

2 T sugar

1 tsp salt

2 T oil

1/4 tsp baking soda

1 or 2 eggs, beaten

3 1/2 C flour

ICING:

1/2 C butter, softened

4 C powdered sugar

1/2 C milk

1 tsp almond extract

Mix together 2 C flour, water, sugar, and yeast.  Set out at room temperature and cover until mixture become bubbly.  Add salt, oil, soda, eggs, and remaining flour.  Mix and let rise for 1-4 hours.  Roll out, spread with butter; sprinkle with cinnamon and sugar; add raisins or chopped nuts if desired.  Roll up like a jelly roll, and slice into 1 inch slices.  Place on a greased pan and let rise for about 30 minutes.  Bake at 375 for 18-20 minutes.  Frost with icing while rolls are still warm.

Variation:

The glaze from Grandma Edie's Orange Roll recipe makes a delicious variation for this recipe.  Instead of filling the rolls with cinnamon, use orange zest, coconut, and sugar, then top with the glaze when the rolls are hot from the oven.