| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
pk |
Yeast |
| 1 1/4 |
c |
Warm water |
| 1/4 |
c |
Softenes butter or oleo |
| 1 |
ts |
Salt |
| 1 |
|
Box (small) of egg custard mix |
| 3 |
c |
Flour (up to 3-1/2) |
INSTRUCTIONS
Soften yeast in water, add butter, salt and dry custard mix. Stir until
dissolved. Add flour, kneed on floured surface 12 times or more. roll dough
out on floured board about 1/2 inch thick, spread dough with butter or
oleo, sprinkle cinnamon and brown sugar over this, roll up jelly roll
fashion and then cut buns from this (about 1 inch). Place about /2 inch
apart in pan that has been greased with a generous amount of butter or oleo
and a GENEROUS sprinkle of brown sugar and dark karo syrup poured criss
cross over all. Too much syrup will make buns hard on top. Bake about 15 -
20 minutes 400 degrees, being careful not to bake too long. Remove from
pans immediately.
Posted to Bakery-Shoppe Digest V1 #221 by mdrinkwater@juno.com (Margaret A
Drinkwater) on Sep 5, 1997
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