 |
Prep Time: 120 Minutes Cook Time: 25 Minutes |
Ready In: 145 Minutes Servings: 8 |
|
Very nice to have on a weekend when there is the time to bake in the morning. This recipe is from one of my mom's cookbooks, possibly an old Canadian Living one. Prep time includes rise time. Ingredients:
2 1/4 teaspoons active dry yeast |
1/2 cup warm water |
1/2 cup lukewarm milk (scalded then cooled) |
1/3 cup sugar |
1/3 cup shortening, softened |
1 teaspoon salt |
1 egg |
3 1/2-4 cups all-purpose flour |
4 tablespoons margarine, softened |
1/2 cup sugar |
4 teaspoons cinnamon |
1 cup powdered sugar |
1 tablespoon milk |
1/2 teaspoon vanilla |
Directions:
1. Dissolve yeast in warm water.
2. Combine milk, sugar, shortening, salt, egg and 2 cups of flour. Beat until smooth.
3. Mix in enough remaining flour until dough is easy to handle.
4. Knead until smooth and elastic. Let rise in warm place until double (1 1/2 hours).
5. Divide dough in half and roll each half into a 15X9 rectangle.
6. Spread half of margarine over each rectangle of dough. Sprinkle 1/4 cup sugar and 2 tsp cinnamon over each rectangle of dough.
7. Roll both rectangles tightly and cut into 9-1 1/2 slices.
8. Place in greased rectangular pan.
9. Bake at 375 F for 25-30 minutes.
10. Mix together glaze ingredients and apread on top of baked rolls. Serve warm.
|
|