Ingredients
1 cup milk
1/4 cup sugar
1 teaspoon salt
1/4 cup margarine
1/2 cup warm water (105 degrees F.)
2 packages yeast
2 eggs, beaten
5 1/4 cups unsifted flour (about)
Instructions
Scald milk; stir in sugar, salt, and margarine. Cool to lukewarm. Measure warm water into large, warm bowl. Sprinkle in yeast and stir until dissolved. Add lukewarm milk mixture, eggs, and 2 cups of flour. Beat until smooth. Stir in enough of remaining flour to make soft dough. (Use just enough to keep from sticking; add more flour a little at a time.) Turn out onto lightly floured board and knead until smooth and elastic. Dough will spring back when punched lightly with finer. It will have flat blisters on the surface. Place in greased bowl, and grease top. (Solid shortening such as Crisco or Snowdrift is better for this than oil or margarine.) Cover; let rise in warm place until doubled in size.
Punch down and turn out onto lightly floured board. (At this point, you can make dinner rolls if you wish.) For cinnamon rolls, divide dough into 3 equal pieces. Roll each piece into a rectangle 14”x9”. Brush with melted margarine. Mix 3/4 cup sugar and 1 teaspoon cinnamon. Sprinkle each piece with 1/3 of mixture, using more if desired. Sprinkle raisins or chopped nuts on. Roll up like jelly roll to make rolls 9” long. Cut each roll into 9 equal pieces.
Place in 3 greased 9” round cake pans or on cookie sheets. Cover. let rise until doubled in bulk. Bake in 350 degrees F. oven about 30 to 35 minutes for rolls in pans or 375 degrees F. for 15-20 minutes for rolls on cookie sheets. Frost with confectioners sugar frosting.
Note: I baked at 345 degrees about 10 minutes on cookie sheet. I watched my rolls and took them out when they looked done.
–Provided by Guy Hall
Cinnamon Buns
Click HERE to download a printable version.
Provided by Guy Hall