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Cinnamon Rolls

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Ingredients:
ROLLS
1PKG DRY YEAST (TABLESPOON)
2 CUPS WARM WATER (NOT TOO HOT)
1/2 CUP SUGAR
2 T. MELTED SHORTENING (CRISCO)
1 t. SALT
1 EGG BEATEN
5 CUPS ALL PURPOSE FLOUR


ICING
1 t. VANILLA
1 STICK REAL BUTTER (MELT ON STOVETOP)
ADD 1/4 CUP MILK-BRING TO A BOIL
ADD 1 BOX (2 CUPS) POWDERED SUGAR


Directions:
DISSOLVE DRY YEAST IN WARM WATER, ADD OTHER INGREDIENTS AND ENOUGH FLOUR TO MAKE A STIFF DOUGH APPROX (5 CUPS)
LET SET UNTIL DOUGH DOUBLES IN SIZE. (TIP FOR FAST RISING-TURN OVEN ON AND SET DOUGH ON TOP OF STOVE IN BOWL).

PLACE DOUGH ON HEAVILY FLOURED CLOTH TO ROLL OUT. ROLL DOUGH APPROX 1/2 INCH THICK OBLONG.

MELT 1 STICK OF BUTTER SPREAD ON TOP OF DOUGH. TIP, YOU MAY WANT TO LEAVE THE DOUGH CREAMY TO PREVENT BUTTER FROM RUNNING OVER THE EDGES OF DOUGH. MIX TOGETHER 1 CUP OF SUGAR AND 1 1/2 TABLESPOONS OF CINNAMON, SPRINKLE ON TOP OF BUTTERED DOUGH.

THEN ROLL UP AS FOR A JELLY ROLL.

CUT OFF PIECES APPROX 1/2 IN THICK (I USE SCISSORS) PLACE CLOSE TOGETHER IN WELL BUTTERED PAN. LET STAND ABOUT 1 HOUR (AGAIN YOU CAN SET ON STOVETOP) WHEN ABOUT DOUBLED IN SIZE, BAKE AT 425 FOR APPROX 15 - 20 MINUTES.


POUR ICING OVER WHILE STILL WARM.

Courtesy of Franklin Dye

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