| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Shelf life, Shelf2 |
1 |
servings |
INGREDIENTS
| 2 |
pk |
Yeast |
| 1 |
c |
Milk |
| 1/4 |
c |
Plus 1 teaspoon white sugar |
| 1/2 |
c |
Butter |
| 3 |
|
Eggs |
| 1 |
ts |
Salt |
| 4 |
c |
Flour; up to 5 |
|
|
Cinnamon |
|
|
Brown Sugar |
INSTRUCTIONS
Soften both packages of yeast in 1/2 cup lukewarm water and 1 teaspoon
white sugar. Scald milk with white sugar and butter. Cool and mix together
in a large bowl with salt. Add eggs to that mixture. Spoon 4 or 5 cups of
flour into that bowl and stir until it is a soft dough. Cover with a damp
towel and let rise until doubled. Scrape dough out onto a heavily floured
board. Handle as little as possible. Toss in flour until you can roll it
out very thin. Spread with butter or oil and sprinkle heavy with brown
sugar and cinnamon to your taste. Roll up jelly roll style. Cut into 1 inch
slices. Place cut side down onto a heavily oiled 13 x 9 pan. Cover and let
rise until doubled again. Bake at 350 degrees for 20 to 25 minutes until
brown. Turn out at once or the rolls will stick to the pan. Spread with any
light glaze. Serve hot.
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