| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads, To post |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Heavy cream, whipped; do not substitute |
| 1 |
c |
Brown sugar |
| 1/2 |
c |
Sugar |
| 2 |
ts |
Cinnamon |
| 1/2 |
c |
Butter; softened |
| 3 1/2 |
c |
Flour |
| 1 |
pk |
Yeast |
| 1/4 |
c |
Sugar |
| 1 |
ts |
Salt |
| 1 |
c |
Hot tap water |
| 2 |
tb |
Butter; softened |
| 1 |
|
Egg |
INSTRUCTIONS
TOPPING
FILLING
ROLLS
Mix brown sugar and cream in an ungreased 9x13 inch pan. In large bowl,
blend 1-1 1/2 cups flour and next six ingredients. Beat 3 minutes at medium
speed. Stir in remaining 1-1 1/2 to 2 cups flour. Knead on floured surface
for 1 minute. Press or roll dough into a 15x7 inch rectangle. Mix filling
and spread over dough. Starting at long side, roll tightly; seal edges. Cut
into 16 to 20 rolls. Place cut side down on cream mixture. Cover and let
rise for 35-45 minutes or until doubled in size. Bake rolls in preheated
oven at 400F for 20-25 minutes. Cool 10-15 minutes, before turning out onto
tray.
Source:Home Cooking-Feb. 1989
Contributor: Sarah Gruenwald sent to Recipelu 1-28-98
Posted to recipelu-digest Volume 01 Number 626 by P&S Gruenwald
<sitm@ne.infi.net> on Jan 28, 1998
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”