daniella's sweet rolls

i got this recipe from my sister, her boyfriend’s mother makes these rolls every friday. my sister said: “they are the best rolls i have ever eaten and you must try them.” so i did.
i made the rolls 3 times, first with no dairy at all, and the rolls came out looking and tasting like a scone. on my second try i used cream and on my third try, regular milk. on the last two attempts the rolls came out right; soft and sweet, melting in my mouth. taste wise, i did not find much of a difference between the rolls that were baked with cream or milk. considering the amount of butter that needed for this recipe, i think i will stick to milk in the future.



INGREDIENTS
3/4 cups of heavy cream or regular milk
1 cup sugar
1/4 cup butter at room temperature
1/4 tsp salt
1 envelope active dry yeast (or 3 1/2 tbs fresh yeast)
1/3 cup lukewarm water
5 cups all purpose flour
2 beaten eggs
1 egg yolk beaten with 1 tbs water
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PREPARATION
if using active dry yeast, mix the yeast with the water till foamy.
combine milk, sugar, butter, and salt in a small saucepan stir to lukewarm and pour into a large bowl.
add the yeast to the bowl than the beaten eggs and keep stirring.
slowly, add the flour and mix everything together.
turn out on a lightly floured surface and knead your dough until smooth and not sticky.
your dough needs to be smooth and not sticky. if its too dry add water (tsp at a time) if its too sticky add flour.
place dough in a buttered bowl, cover with clean towel and set aside in warm place to rise for about an hour or till dough doubled in size.
place the dough on a flour-dusted surface and knead it around a bit to push the air out with your hands.
preheat oven to 375 fahrenheit.
divide the dough and create rolls.
place the rolls on a baking sheet, cover with a damp cloth and place in a warm spot for another 20 min.
brush the rolls with the beaten egg yolks and than sprinkle the rolls with sugar.
bake for about 10 minutes.
place the baked rolls on a rack to cool down completely.

*לחמניות מתוקות