Sweet Rolls

Everything about Larry is big.  Big smile, big heart, big ideas, and he’s six-foot three to boot.  He’s the husband of my best friend Carol, and I’ve known him for two decades now. They came out to Los Angeles for business and they spent the week staying with us.  We always  have fun. And, it’s always about food! They like to cook and eat as much as I do.

Larry’s specialty of the house is Sweet Rolls. I thought mine were good, but honestly, his are better. As we sat around my kitchen table today talking, I asked him where an ex-college football player and total sports fanatic learned the delicate process of the yeast dough.

1963. That’s when his love of all things baked began. But it came out of sadness. He told me that in June of 1963, he lost his grandfather, the patriarch of their mid-western family. And then, in October of 1963 he lost his father, the back-bone of the family to complications from a minor knee surgery.   Finally, in November of 1963, Larry and the rest of America lost President Kennedy. All the strong male role-models in his life were suddenly gone. His mother Edith, was now alone and had four children in the home to care for.

Larry told me how lonely he felt at that time in his life and how baking with his mother was a way they could spend good, quality time together. He described the 50-pound cloth sacks of flour his mother kept in the kitchen of their home in Cadott, Wisconsin. He said she baked everything, cakes, cookies, breads and pies. There was always something in the oven. But the Sweet Rolls held a special place in his heart. With that Big Larry smile of his, he told me how his mom would time the baking of the Sweet Rolls to come out of the oven at exactly half-time, as he and his brothers and  sisters watched their beloved Green Bay Packers on the family’s television.

So I got him to share Edith’s Sweet Roll’s recipe with me, and now I’m passing it on to you.

Edith’s Sweet Rolls

Print Friendly


17 thoughts on “Sweet Rolls

  1. Are they as good as the cinnamon buns from the Amish stand at Suburban Square or Reading Terminal????They look so good and could be my one of my favorite baked goods. Such a sweet story too !

    1. Caty, you can make the dough the night before. Let the dough rise for 90 minutes, then punch it down, and put it into the refrigerator over night. Take it out the next day and let the dough sit for fifteen minutes, then you can begin to fabricate your sweet rolls.

Leave a Reply

Your email address will not be published. Required fields are marked *