Sunday, September 1, 2013

Cinnamon Rolls

Contributor: Gloria Phister
2002 Cowley Cookbook

2 T yeast
1 T sugar
1 cup lukewarm water
1 cup milk
6 T shortening
1/2 cup sugar
1 tsp salt
7 cups flour
3 eggs

Dissolve yeast and 1 T sugar in water. Scald milk; add shortening, sugar and salt. Cool to lukewarm. Add 2 cups flour to make a batter. Add yeast and eggs; beat well. Add remaining flour, or enough to make a soft dough. Knead lightly and place in greased bowl. Cover and set in a warm place to rise until double. When light, roll out about 3/8 inch. Spread with a lot of butter. Sprinkle with brown sugar and cinnamon. Roll up dough. Cut and place on greased baking sheet. Let rise. Bake at 425 for 10 minutes. Spread with icing while still warm.

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