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

Pat Barber’s Sweet Rolls

1 1/2 cups milk
1/4 cup sugar
1/4 cup butter or margarine
1 tsp. salt
1 cake yeast
4 cups all-purpose flour, sifted
1 egg
chopped nuts (optional)
1/4 cup brown sugar, packed
2 tbsps. butter or margarine
1 tsp. maple or corn sirup

Combine brown sugar, 2 tablespoons butter and the sirup in saucepan; heat over low heat until it bubbles, stirring to prevent burning. Pour into 8×8-inch square or round baking pan.

Scald milk; add to sugar, salt and butter in mixing bowl. Stir; let cool until lukewarm. Dissolve yeast in 1/4 cup lukewarm water; add to milk mixture. Add beaten egg and flour. Mix with hands until dough cleans sides of bowl. Set in warm place to rise until doubled in bulk. Push down. Knead a little more, divide dough into 4 parts; let rise again.

Taking one part (each will make 12 good-sized rolls), place on lightly floured surface and roll to flat circle about 8-inches across. Spread with softened butter, sprinkle with brown sugar, cinnamon and chopped nuts. Roll up like jelly roll, cut into 1-inch pieces; lay in prepared pan with sides touching. Cover with foil; bake in preheated 375-degree oven 15 minutes; then uncover and bake a few more minutes to make top brown and crusty. Remove carefully from pan; invert to cool.

–Yields about 4 dozen.