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Herren's Sweet Rolls
1 cup milk
1/4 cup ( 1/2 stick) butter, cut in slices
1/4 cup granulated sugar
1 1/2 teaspoons salt
2 packages yeast
1/4 cup warm water
4 cups all-purpose or bread flour, sifted
1 cup granulated sugar
2 tablespoons cinnamon
1/4 cup ( 1/2 stick) butter, melted
In a saucepan, boil milk. Add sliced butter, sugar and salt and set aside to cool. Transfer to an electric mixer fit with a dough hook. Add yeast to water and stir into milk mixture. Add flour, about half at a time, and beat well (dough also can be mixed by hand). Let rest for 15 minutes. Knead until smooth. Place dough in a buttered bowl, cover with a cloth and let rise until double in size, about 1 hour.
In a bowl, combine sugar and cinnamon. Lightly butter two 13-by-9-inch baking pans and sprinkle with sugar mixture. Divide dough into 4 equal pieces.
Working with one piece at a time, roll out dough on a lightly floured board to about 1/4 inch thick and about 8 inches square. Lightly brush surface with melted butter. Sprinkle sugar mixture generously over entire surface. Starting at one side of the square, roll up dough into a tube. Continue rolling back and forth until it is about 12 inches long. Cut into wheels approximately 1/2-inch wide and place flat in the pans, so that there is just a little space between them. Do not overcrowd the pan. Brush the tops with butter and sprinkle with sugar mixture. Let stand at room temperature for 1 hour. Preheat the oven to 350° F. Bake for 18 to 20 minutes. Let cool 1 minute, then promptly remove rolls to prevent sticking.
Makes 50 servings.
Note:In Herren's heyday, 2,000 of these rolls were made daily. You also can
refrigerate the rolls before baking. Allow 30 minutes to bring them back to room
temperature before baking. The same dough was used to make Herren's parkerhouse
Herren's lives on in people's memories. Many readers have written in, reminiscing about Herren's Restaurant; it certainly touched a soft spot in the hearts of many. Located downtown on Luckie Street, this Atlanta landmark opened in 1934 and lasted over half a century, closing in 1987.
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