INGREDIENTS

INSTRUCTIONS

Servings: one dozen rolls
Make basic sweet dough.  Grease a baking sheet. Roll the dough into
arectangular sheet 1/2" thick. Sprinkle liberally with melted butter,
cinnamon and sugar. Roll tightly like a jelly roll and cut into 1" thick
slices.  Place about 1" apart on baking sheet.  Let rise for 1 hour and
bake in 350 degree oven for about 45 minutes. Remove from oven - cool and
ice with powdered sugar glaze.
BASIC SWEET DOUGH  (makes enough for two dozen cinnamon rolls)
1  qt milk 3 oz yeast (6 small squares) 2 cups sugar 14 cups all purpose
flour 1 tb salt 1 lb sweet butter 12 egg yolks
Scald milk and cool to lukewarm.  Add yeast, 1 c. sugar and 2 c flour. This
is your sponge.  Let it rise about 30 minutes. In a large bowl, sift in the
rest of the flour, salt and remaining sugar. With your fingertips, work
butter into the dry ingredients, then add yolks and the yeast sponge. Stir,
then work with your hands until quite thick. Knead the dough on a board
sprinkled with flour until it becomes smooth and elastic. You may have to
add more flour to make for easier handling. Cover and let rise about 1 - 1
/2 hours. Punch down and knead again for a few minutes. Cover and let rise
again for 30 minutes.
POWDERED SUGAR GLAZE
2  cups powdered sugar 1 tsp vanilla 1/4 cups hot water (approx)
Mix all ingredients until smooth.  Ice rolls while they are hot.
Source: Grandma Rose's Book of Sinfully Delicious Cakes, Cookies, Pies,
Etc.

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