"The belly rules the mind."--Spanish Proverb

Rolls Sweet- Early Morning Seminary Cinnamon Rolls Recipe

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This recipe for Rolls Sweet- Early Morning Seminary Cinnamon Rolls, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Liz Kirkby
Added: Wednesday, April 11, 2007


Basic Roll Dough:
1 t salt
1/3 c sugar
1/2 c soft margarine
3/4 c scalded milk
1/4 c orange juice
2 eggs well beaten
1 pkg yeast (1T) softened in 1/2 c warm water
5 c flour

For Cinnamon Rolls:
brown sugar
white sugar

orange juice
powdered sugar

Combine in bowl - salt, sugar, and margarine. Add scalded milk. When margarine is melted add orange juice, eggs, and softened yeast. Mix in flour once cup at a time, making dough smooth before adding next cup.

Mix to soft dough. Cover and let stand 10 minutes. Put oil on hands and knead dough for 10 minutes. Let rise in greased bowl for 2 hours or until well doubled. Punch down and shape into rolls.

To make cinnamon rolls, roll dough into a rectangle on a buttered surface. Spread with margarine; sprinkle on brown sugar, white sugar, and cinnamon. Roll into long roll and cut into 1 inch circles. Makes about 15 rolls. Put in shallow pan and let rise for 20 minutes. Bake at 350 until light brown.

For Glaze:
Combine orange juice with powdered sugar. I don't have exact amounts because it's such a personal preference. I suggest starting with 2 cups of powdered sugar and add orange juice a tablespoon at a time. I like the glaze thick enough to spread with a spoon.

Personal Notes:
Personal Notes:
My early morning seminary teacher during my senior year made these for our class every Friday. Her name is Karen Jensen and is a great woman!




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