This recipe comes from a booklet I received in high school home economics class. It was published by Fleischmann yeast company in 1962.
RICH DINNER
ROLLS
1 cup milk
¼ cup sugar
1 tsp. salt
½ stick
margarine
½ cup warm
water
2 packages
yeast
2 eggs,
beaten
5 ¼ cups
flour
Scald milk,
stir in sugar, salt and margarine. Cool
to lukewarm. Measure warm water into a large mixing bowl, add yeast and stir
until dissolved. Add milk mixture, eggs
and 2 cups of flour. Beat until
smooth. Stir in enough of the remaining
flour to make a soft dough. Turn out
onto a lightly floured board; knead until smooth and elastic, about 8-10
minutes. Place in greased bowl, turning
to grease top. Cover; let rise in warm
place until doubled in bulk.
Punch
down. Torn out on lightly floured
board. Proceed according to directions
for cinnamon rolls or shape and bake as dinner rolls.
CINNAMON
ROLLS
Divide dough
into two pieces. Roll out until it’s a
little more than ¼” thick. Spread with
melted margarine, sprinkle with sugar and cinnamon. Roll up and slice about 1 ½” thick. Bake at 350° For about 20-25 minutes or until
done.
Mix powdered
sugar and milk for a glaze and spread onto rolls while still warm.
1 comment:
Thank you for sharing this Linda! YUM!!
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