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Mama's Cinnamon Rolls from Tulsa World Newpaper December 8, 1982 Recipe

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This recipe for Mama's Cinnamon Rolls from Tulsa World Newpaper December 8, 1982, by , is from The Cookbook of Elizabeth Ann O'Farrell Zeller, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Zeller
Added: Friday, April 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c swwet mild
3.4 c sugar
4 heaping tablespoons shortening
1 t salt
1 cake yeast
1/2 c lukewarm water
1 egg separated
6 c flour, or more, as needed

Directions:
Directions:
Put yeast cake in lukewarm water to dissolve. Scald milk in double boiler, then add sugar, salt and shortening. Cool to lukewarm and add dissolved yeast. Add 2 c sifted flour and yolk of egg. Beat white of egg until stiff and fold into dough. Add more flour and knead. Pour into a greased bowl and let rise about 2 hours. Refrigerate until ready to make up.

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If plain rolls are desired, sugar can be decreased to 1/2 c and dinner rolls shaped from this dough.

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To make cinnamon rolls: In a large baking pan, pour enough melted margarine or butter to make a heavy coating. Sprinkle with brown sugar, dark corn syrup and pecans. Divide dough in half and roll out. Sprinkle with margarine or butter, white sugar, brown sugar and cinnamon. Roll up and cut 1 inch slices. Place on top of pecan mixture in pan.
This recipe fills1 large and 1 small pan. These may be frozen at this point. Let the rolls rise in the refridgerator overnight after taking out - or - leave at room temperature 2 hours before baking.

Brush with melted butter and bake at 400 degrees for 20 minutes or until nicely browned.

Personal Notes:
Personal Notes:
Mom wrote: "Great!" and "New Years 1983"

 

 

 

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