1/2 Recipe basic sweet dough
-(recipe follows) 1/4 c Melted sweet butter
1 tb Cinnamon
1/2 c Sugar
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. —–