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Basic Sweet Rolls

Featured in the Honolulu Star-Bulletin on April 4, 2007.



Basic Sweet Rolls

  • 3 packages active rapid-rise dry yeast
  • 1 tablespoon sugar
  • 1 cup warm water
  • 1 cup butter or margarine
  • 2 cups water
  • 2/3 cup dry milk
  • 1 tablespoon salt
  • 1 cup sugar
  • 6 eggs
  • 11 to 12 cups flour
  • 1/4 cup vegetable oil


In a large bowl, dissolve the yeast and sugar in the warm water. In a saucepan, melt butter; remove from heat, add the water, milk, salt, sugar, and eggs. Add mixture to dissolved yeast, stirring well. Add 10 cups of the flour; mix well. Knead by hand for about 5 minutes, adding the remaining flour as necessary. Oil dough to prevent sticking as the dough rises in bowl. Cover and let rise until doubled, about 1 to 1-1/2 hours. Preheat oven to 350°F. Grease baking pans. Punch dough down and shape into rolls. Place in prepared pans, cover and let rise for 1 to 1-1/2 more hours. Bake for 12 to 15 minutes. Makes 6 dozen dinner rolls.

Approximate Nutrient Analysis per roll:
120 calories, 4 g fat, 2 g saturated fat, 25 mg cholesterol, 125 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g sugar, 3 g protein

To make cinnamon rolls:
On floured board, roll dough 1/4-inch thick. Spread 1 cup softened butter or margarine over dough. Sprinkle 1 pound brown sugar and 1/3 cup ground cinnamon over butter. Roll dough lengthwise like a jelly roll and cut into 1-inch slices. Place slices, cut-side up, on greased baking pans. To bake, follow same procedure as the dinner rolls. To make frosting, whip 8 ounces softened cream cheese with 1 cup softened butter or margarine. Gradually add 1 pound powdered sugar; beat until smooth. Stir in 1 teaspoon vanilla. Spread over hot rolls. Makes 3 dozen rolls.

Approximate Nutrient Analysis per cinnamon roll:
450 calories, 21 g fat, 12 g saturated fat, 85 mg cholesterol, 350 mg sodium, 60 g carbohydrate, 2 g fiber, 30 g sugar, 7 g protein


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