Leonard’s father’s day rolls

I made these rolls for my father-in-law, hence the name. I wanted to make something special that takes a little time and care (something different for this fast pace world). By letting them rise overnight, you can prepare the rolls the night before and bake them the next day. Nothing better than coming out hot. Its how I warmed my way into my father-in-law’s good graces.


  • 2 ¼ cups all-purpose flour
  • 2 Tbsp sugar
  • ½ tsp salt
  • 1 pkg yeast
  • 3 Tbsp warm milk
  • 3 large eggs
  • 1 ½ (6 oz) sticks very soft butter
  • ……………..
  • 2 sticks (8 oz) soft butter
  • 2 ¼ tsp ground cinnamon
  • ¼ cup dark brown sugar
  • 3 oz pecans, toasted, chopped (optional)
  • …………….
  • 1 cup powdered sugar
  • 1 /½ Tbsp water
  • ……………
  • extra flour for flouring surfaces and hands
  • small amount butter for buttering pan/bowl for rising


  • mixer with paddle
  • 9 x13 inch pan lightly buttered
  • bowl lightly buttered for rising
  • towel
  • bowl for dry ingredients
  • small bowl for icing


  1. Combine flour, sugar, and salt in a bowl and set aside.
  2. Proof yeast by dissolving in lukewarm milk and let set for 15 minutes.
  3. Place eggs in bowl of mixer.
  4. With paddle attachment, add in and mix milk/yeast mixture.
  5. With mixer on low speed add flour mixture, a little at a time, and mix until incorporated.
  6. Increase mixer to medium low speed and mix in butter, scraping the bowl as needed.
  7. Continue to mix until butter is completely incorporated.
  8. Remove dough from mixer and place on lightly floured board and knead by hand for about 6-7 minutes, until it is smooth and satiny.
  9. Place dough in bowl, cover with towel, and let rise for 1 to 2 hours, until doubled.
  10. While dough is rising, place butter (2 sticks), cinnamon, and brown sugar in bowl of mixer with paddle and beat on medium speed until creamy.
  11. After dough has risen, Punch down to deflate and remove to lightly floured board.
  12. Roll dough into a rectangle shape approximately 18 x 11 inches.
  13. Spread cinnamon butter mixture evenly over dough.
  14. Sprinkle pecans (again, optional) on dough.
  15. From long side, rollup the dough and pinch ends to seal.
  16. Cut roll into 12 even pieces.
  17. Place pieces, cut side up, into lightly buttered pan.
  18. Cover with plastic wrap and place in refrigerator(If you do not want to wait overnight, let the dough rise again until doubled and continue).
  19. Preheat oven to 350°F. Bake the rolls for 35 minutes or until they are golden brown.
  20. Remove and let cool slightly.
  21. In the meantime, create Royal Icing by whisking powdered sugar and water.
  22. Drizzle over rolls.

What you should know

Note: There are two types of dry yeast: 1. Regular Active Dry 2. Rapid-Rise The two types of dry yeast can be used interchangeably. The advantage of the rapid-rise is the rising time is half that of the active dry and it only needs one rising.

1 cake of compressed yeast equals 1 package of active dry yeast. 1 package active dry yeast equals about 2 ¼ teaspoons.

1 envelope or packet of Active Dry Yeast, Instant Yeast, Rapid Rise Yeast, Fast Rising Yeast or Bread Machine Yeast weighs ¼ ounce or 7 grams which equals 2 ¼ teaspoons (11 mL).

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