| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Dutch |
Penndutch, Breads |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Yeast |
|
|
*dissolved in: |
| 1 |
c |
Water, warm |
| 5 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 2 |
c |
Milk, warm |
| 2 |
|
Egg, well beaten |
| 1/2 |
c |
Butter, melted |
|
|
Flour |
|
|
*topping: |
| 4 |
tb |
Sugar |
| 4 |
tb |
Butter |
| 1 1/2 |
ts |
Cinnamon |
INSTRUCTIONS
Dissolve the yeast cake and add one Tbsp of the sugar and the salt and
enough flour to stiffen to a sponge. Let rise for one hour, then add the
rest of the ingredients, using enough sifted flour to make a soft sponge.
Let rise again, then roll out dough on a floured board and cover with a
mixture of 4 Tbsp sugar, 4 Tbsp butter and 1 1/2 tsp cinnamon. Roll like a
jelly roll and cut in 2 inch pieces. Place on well-greased pans and let
rise for a third time, then bake at 400-F for 20 minutes. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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