My Easter Sweet rolls are super easy and a great roll for Easter dinner or any holiday for that matter. I call them Easter sweet rolls because that is when I originally made them and they are fancy enough for a great holiday meal yet easy enough for during the week as well. They are fluffy, moist and very tasty on a left over ham or turkey sandwich from Thanksgiving, or plain ol’ lunch meat. Send with the hubby to work or to school with the kids.

Ingredients:

• 1 cup warm water
• 2 ¼ tsp active dry yeast
• ½ tsp salt
• 3 tbsp butter, softened
• 3 tbsp sugar
• 2 ½ cup flour

Directions

In a standing mixer with a dough hook, dissolve yeast and sugar in warm water and let stand for 5 minutes, you should see foam on the top. Then add butter, salt and flour one ½ cup at a time. Blend for 3-4 minutes, dough will be sticky. On a floured surface knead for an additional 3-4 minutes until smooth. Place dough ball in a large oiled glass bowl after coating both sides with oil (either coconut or butter). Cover with a clean tea towel and let rise for 1 hour until doubled in size. Punch down and form little balls and coat each individual ball in oil and place in a prepared pie pan. Cover and let rise an additional 1 hour.

Bake at 400 degrees for 12 minutes or until golden brown. Be sure not to overcook to avoid dry rolls.