Mary's Sweet Twisted Yeast Rolls

A cherished family recipe, Mary rolls are sweet, tender yeast twists finished with a coffee-kissed glaze. The dough leans rich, enriched with eggs, sugar, and margarine, and the shaping is the fun part: rolled thin, spread with softened margarine, folded, cut into strips, and twisted into rustic coils.

That fold-and-twist move is the secret to their flaky layers. Spreading soft margarine between the folds creates thin sheets of dough that puff apart as they bake, so roll the dough as thin as you can to get the most layers.

Give the yeast its due. Proof it in lukewarm, never hot, water until foamy so you know it is alive, and let the shaped rolls rise the full two hours for a light, airy crumb. Once baked and cooled to just warm, drizzle on the powdered sugar glaze spiked with a splash of coffee for a subtle mocha note. It makes a big batch, ideal for holiday bread baskets.

Chef Tips

• Use lukewarm water to proof the yeast. Too hot kills it, so wait for it to foam before mixing.
• Roll the dough very thin and spread the margarine evenly so the folds bake into flaky layers.
• Glaze the rolls while they are still warm but not hot, so the icing melts slightly and sets to a sheen.

Variations

• Skip the coffee for a plain vanilla glaze, or stir a little cinnamon into the icing.
• Brush the twists with cinnamon sugar before baking for a cinnamon-roll twist.
• Use butter in place of the oleo for a richer flavor.