| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Cakes |
12 |
Servings |
INGREDIENTS
| 4 |
c |
All-purpose flour; to 4 1/2 cups |
| 2 |
pk |
Active dry yeast |
| 1 |
c |
Milk |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Shortening |
| 2 |
|
Eggs |
| 3 |
tb |
Butter or margarine; melted |
| 3/4 |
c |
Sugar |
| 1 |
ts |
Ground cinnamon |
| 1 |
c |
Coarsely chopped nuts; optional |
INSTRUCTIONS
OVEN 350F
In large mixing bowl combine 2 1/2 cups of the flour and the yeast. Heat
milk, 1/2 cup sugar, shortening, and 1 teaspoon salt just till warm
(115-120F), stirring constantly till shortening almost melts. Add to dry
mixture; add eggs.
Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3
minutes at high speed. By hand, stir in enough remaining flour to make a
soft dough. Knead on a lightly floured surface till smooth and elastic, 8
to 10 minutes. Shape in ball. Place in greased bowl; turn once. Cover; let
rise in warm place till double, 1 to 1 1/4 hours.
Grease a 10-inch tube pan. Shape dough into 28 balls. Roll each in melted
butter, then in mixture of 3/4 cup sugar and cinnamon. Arrange in pan;
sprinkle with any remaining sugar mixture. If nuts are used, scatter among
the balls as pan is filled. Let rise till double, about 1 hour.
Bake at 350F for 35 to 40 minutes. Cool in pan 15 to 20 minutes. Invert on
rack; remove pan.
Recipe by: Better Homes & Gardens New Cookbook (1979)
Posted to MC-Recipe Digest V1 #848 by "Bill Hatcher" <bhatcher@gc.net> on
Oct 15, 1997
A Message from our Provider:
“Hurting? No one understands like Jesus”