| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Lukewarm water |
| 1 |
ts |
Salt |
| 1 |
pk |
Dry yeast; dissolved in 1/3 cup warm water & 1 tsp. sugar |
| 1 |
c |
Sugar |
| 2 |
|
Eggs; beaten |
| 10 |
|
12 cups flour |
| 1 |
|
Stick melted oleo. |
| 2 |
|
Sticks butter |
| 2 |
c |
White sugar |
|
|
Lots of cinnamon |
| 1 |
|
Bag powdered sugar |
| 1 |
ts |
Vanilla'3 Tbs. melted butter |
|
|
Milk (enough to make a thick drizzle) |
INSTRUCTIONS
FILLING
FROSTING
Dissolve yeast in water and sugar (see above). In separate bowl, mix melted
oleo, salt, eggs, sugar. Add yeast mixture, then lukewarm water. Next add
flour to make a soft dough. cover with a towel. Punch down every hour for
4-5 hrs. Divide dough in half. Roll out (on floured board) to make a
surface of 12 inches by 18 inches or so, and spread with one stick oleo,
softened, 1 cup sugar and cinnamon, as desired. Fold and roll lengthwise
and cut into 1 1/2 inch rolls. Put in greased pans. cover with towel. Do
the same to the other half of dough. Let rise on counter overnight. Bake at
350 F. 18-25 mins. and frost. Enjoy for breakfast!! Posted to Bakery-Shoppe
Digest V1 #178 by "William & Evelyn Hall" <wchall@nevia.net> on Aug 2, 1997
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