"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

CINNAMON ROLLS Recipe

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This recipe for CINNAMON ROLLS, by , is from Nisqually & Grays Harbor Potluck Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Yochem
Added: Tuesday, February 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 pkgs. yeast
1 c. milk
1 tsp. salt
1 c. lukewarm water
6 tbsp. shortening
7 c. flour
1/2 c. sugar
3 eggs (beaten)

Directions:
Directions:
Scald milk & add shortening, salt and sugar. Cool to lukewarm (115) & add flour, yeast and beaten eggs; beat well. Add remaining flour to make a soft dough that is not sticky. Knead lightly & place in lightly greased pan. Cover with towel, set in warm place & let rise until double in size. On lightly floured board, roll in rectangle to about 1/2" thick. Spread topping evenly over dough, roll and seal edges. Cut in 1" pieces & place in prepared pan. Bake in 370-375 for 30 minutes. When done, turn out on cooling rack & drizzle powdered sugar frosting over top of rolls. Topping: 1/2 c. margarine, 1/2 c. white sugar, 1/4 c. brown sugar, 2 tsp. cinnamon, and dash of nutmeg. In 9"x13" pan, spread approximately 1/2 c. margarine & 1/2 c. brown sugar. NOTE: If you have a mixer with dough hooks, gradually add all ingredients until the dough is not sticky & can be rolled into a ball.

 

 

 

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