These are good but denser than bakery shop sweet rolls.
Dissolve yeast packets and 1 tsp. of sugar in 1/4 cup of warm water and let it set. Combine butter, half a cup of sugar, and salt. Add warm milk and stir until butter is melted. Cool until lukewarm and add dissolved yeast. Mix well. Add two cups of flour and beat until smooth. Beat in eggs. Add remaining flour gradually. Cover and let the dough raise until it doubles in size (about one hour). Punch down dough. Flour hands and divide dough into rolls. Let rolls rise on covered baking sheets for about a half-hour. Make an indentation in roll and fill with fruit. Bake for 15 to 20 minutes in a 375-degree oven. If desired you can drizzle with a powdered sugar glaze.
Ingredients
Directions
Dissolve yeast packets and 1 tsp. of sugar in 1/4 cup of warm water and let it set. Combine butter, half a cup of sugar, and salt. Add warm milk and stir until butter is melted. Cool until lukewarm and add dissolved yeast. Mix well. Add two cups of flour and beat until smooth. Beat in eggs. Add remaining flour gradually. Cover and let the dough raise until it doubles in size (about one hour). Punch down dough. Flour hands and divide dough into rolls. Let rolls rise on covered baking sheets for about a half-hour. Make an indentation in roll and fill with fruit. Bake for 15 to 20 minutes in a 375-degree oven. If desired you can drizzle with a powdered sugar glaze.