"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cinnamon Rolls Recipe

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This recipe for Cinnamon Rolls, by , is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Gilmore
Added: Wednesday, February 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs well beaten
4 cups scalded milk,cool to luke warm
1 cup sugar
4 tsp. salt
1 large cake compressed yeast
1 cup lukewarm water(95F)
13 to 13 1/2 cups flour
1/2 cup lard melted
1/2 cup butter melted

Directions:
Directions:
Add cooled milk to beaten eggs. Add sugar, salt and yeast that has been dissolved in the 1 cup of lukewarm water with 1 tsp. sugar. Add 1 cup of flour and beat until smooth. Add the melted butter and lard. Then add the remaining flour 1 cup at a time. The dough will be very sticky. Place in greased bowl. Let rise to double in bulk. Punch down and allow to rise again. Shape into buns, rolls or coffee cakes. Let rise. Bake at 375F Plain rolls bake about 15 mins. Frost with white frosting.

To make carmel rolls, put the following in the bottom of a 9x13 pan before you put the rolls in:
2T butter melted
1/2 cup brown sugar
1/4 cup light syrup and pecans

Personal Notes:
Personal Notes:
When you make the cinnamon rolls, you must roll out the dough in a rectangle shape, spread with butter, brown sugar and cinnamon. Roll the dough up into a log and slice the rolls about one inch thick. Let rise and bake.

 

 

 

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