Rhubarb sweet rolls

Make filling and dough at the same time.  Refrigerate filling while the dough is rising. 

Dough:

1/2 cup warm water

1 tbsp yeast

2 tbsp sugar

Allow to sit 10 min then add:

1 cup sweetened condensed milk

1 egg

1/4 cup vegetable oil

1 tsp salt

3 1/2 cups flour

Mix for 5 min then allow to rise 1 hour.

Filling:

4 cups rhubarb

3/4 cups sugar

1 tbsp lemon juice 

Bring to a boil on medium heat then strain and refrigerate.  After the dough has risen roll out and spread topping on top.  Roll tight like a cinnamon bun then slice into 12 pieces.  Place in a greased 9 by 13 pan. 

Bake at 350 for 25 min

You can serve this with a glaze but we like them plain.