This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

German Sweet Rolls

Two packages dry yeast
One cup half-and-half or milk
One-quarter lb. butter
One-half cup sugar
One tsp. salt
Four cups unbleached flour (Sapphire)
Three eggs

DISSOLVE YEAST in one-quarter cup lukewarm water. Heat half-and-half or milk until lukewarm. Stir in butter, sugar and salt. Add to three eggs, which have been slightly beaten. Add dissolved yeast to mixture.

Stir in two cups flour, beat until smooth, add two more cups flour and knead on floured board until completely mixed, about five minutes. Return to bowl, cover with cloth and let rise until doubled in a warm place or warm pre-heated oven. Punch down and let rise again until doubled.

Form into long roll three inches thick; cut off about one and one-half-inch pieces as desired for different shaped rolls. Roll out lightly with your hand and form roll. Place on buttered and floured baking sheets several inches apart, let rise to proof, about 30 minutes.

Brush with slightly beaten egg. Sprinkle with coarse sugar and slivered almonds. Bake at 375 degrees approx. 18 to 20 minutes until golden brown.

–Yields 18 to 20 rolls.