Name: Grandma's Cinnamon Rolls
Ingredients: 1 pk Yeast; 3 c Bread flour; 1/4 c Sugar; 3/4 ts Salt; 1/2 c Milk; (80 deg); 1/2 c Water; (80 deg); 2 tb Shortening; (80 deg); 1 Egg; (room temp)

To worship God…is to “glory in His holy name” (Ps. 105:3), that is, to revel adoringly in who He is in His revealed character. But before we can glory in God’s name, we must know it; hence the propriety of the reading and preaching of the Word of God in public worship… These things are not an intrusion into worship; they form the necessary foundation of it. God must speak to us before we have any liberty to speak to Him. He must disclose to us who He is before we can offer Him what we are in acceptable worship. The worship of God is always a response to the Word of God. Scripture wonderfully directs and enriches our worship.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Bread machi, Dough cycle	12	Servings

INGREDIENTS

1	pk	Yeast
3	c	Bread flour
1/4	c	Sugar
3/4	ts	Salt
1/2	c	Milk; (80 deg)
1/2	c	Water; (80 deg)
2	tb	Shortening; (80 deg)
1		Egg; (room temp)

INSTRUCTIONS

ABM-100/300/350
SETTING: White Bread / MANUAL
Cinnamon rolls like grandma used to make!  Hot coffee and maple flavor give
the glaze an extra-special flavor. (These are GREAT! Be prepared to eat a
half a dozen of them the first time you make 'em!)
After the machine has completed  the second rising, it  will beep.  Remove
the dough onto a lightly floured surface, roll or pat to a 12x9-inch
rectangle. Brush with 1/4 cup melted butter. Combine 6 tablespoons sugar,
1/4 cup chopped nuts and 3/4 teaspoons cinnamon; sprinkle over dough.
Starting with shorter side, roll up tightly. Pinch edge to seal. Cut into
12 slices.  Place in a greased 13x9-inch pan. Cover; let rise in warm place
until almost double in volume - about 30 minutes - (this took MUCH longer
for  me.)   Bake at 375 degrees, 20 to 25 minutes.
Glaze:  Combine  1 cup  powdered sugar, 1  1/2 tablespoons  melted butter,
1/4 teaspoon maple flavor and 2 tablespoons hot coffee. Blend until smooth.
Drizzle over hot baked rolls.
>From: Rick Turley <rickt@hpfccg.sde.hp.com>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By     : Welbilt/Red Star Yeast

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