My Fall Butter filled Sweet Roll’s

Basic Dough for Scones/Rolls
6 C. Hot Water-divided
2 C. Cold Milk
3 TBSP. Salt
1 C. Oil
1 1/2 C. Sugar
3 TBSP. Yeast (heaping)~ I use RedStar
12 C. Bread Flour

In mixing bowl add 5 C. of hot water, milk,
 oil, sugar and salt.
In another small bowl add the yeast and the 
remaining WARM water,set aside to bloom for 5 minutes. 
When the yeast has bloomed add it to the other
ingredients in the mixing bowl. 
Mix on low for 30 seconds.
 Add in 6 C. of the flour, mix for 5 minutes.
 Then add in the remaining flour, 
continue to mix for another 5 minutes. 
**This Is a “sticky” dough. DO NOT add to much flour! 
You want it to be sticky, however it will pull away from your fingers easily.**
 Transfer the dough onto a floured surface 
and knead for 2 minutes. 
Place dough into a greased bowl,
 adding a little bit of oil to the top of the dough. 
Cover with a light towel and set in a warm 
place to raise until double in size. 
Make your filling while the dough is rising.

Fall Butter (or Pumpkin) Filling
1 Pint of Lark’s Fall Butter*
*Or ~ 1 Cup Pumpkin Pie Filling
1/2 C. Honey
1 Stick Butter~ softened
7 oz. Marshmallow Cream

Beat all ingredients together
until smooth and well blended.
Chill until ready to spread on dough.
When dough has doubled in size
punch down and roll out
half of the dough onto a 
 well floured surface.
Spread the filling over evenly
and roll up tightly, sealing the seams
by pinching the dough together.
Cut into 2 inch thick rolls, place into a 
baking pan that has been lightly 
greased. Cover again with a light
towel and let ride for 1 hour 
in a warm place.
Bake at 350 for 25-29 minutes.
Cool on a wire rack in the pan.
If desired  frost with a cream cheese frosting. 
Sweet memories,
Lark