Breads
and Rolls
Aunt Mary's Cinnamon Rolls
2 packages active dry yeast
1/4 cup lukewarm water
1 3/4 cup lukewarm milk
1/4 cup melted butter, cooled
1 Tablespoon salt
2 eggs
1/2 cup sugar
7 1/2 cup flour
1/2 cup softened butter
1 cup cinnamon-sugar
1cup chopped pecans (optional)
Icing
2 cups powdered sugar
Milk
Dissolve yeast in 1/4 cup water. Mix with milk, 1/4 cup (cooled) melted butter, salt,
eggs, sugar and flour; knead 10 minutes. Put dough into greased bowl and brush top of
dough with oil. Cover with cloth and let rise until double. Punch down and divide into 2
balls. Roll into 9x18-inch rectangle. Spread each rectangle with 1/4 cup softened butter
and sprinkle with 1/2 cup cinnamon-sugar. Roll into a log and cut each log into
1-inch-thick slices. Place slices into 2 greased 10-inch round pans and let rise. Bake @
375 for 25 to 30 minutes. Drizzle with icing made from 2 cups powdered sugar and a little
milk.
Contributed by Elizabeth Parker - A favorite
on Christmas morning.
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