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Rolls - Dinner Rolls or Cinnamon Rolls Recipe

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This recipe for Rolls - Dinner Rolls or Cinnamon Rolls, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, September 8, 2007


2 packages of yeast
cup warm water (110 degrees)
4 cups self-rising flour
1/4 cup sugar
12 tablespoons Crisco or 1 1/2 sticks butter, melted
1 egg
1/2 - 1 cup water (more, if needed)

1/2 cup butter, melted
3/4 cup sugar
2 tablespoons cinnamon
3/4 cup walnuts, pecans, raisins or craisins, optional

1 cup powdered sugar
2 tablespoons milk or water
1 teaspoon vanilla, optional

In a small bowl, dissolve yeast in warm water for 3 to 5 minutes. Place flour in a large bowl. Cut up shortening in flour or add melted butter. Add sugar, yeast mixture and egg. Knead dough on lightly floured surface for 5 - 10 minutes until no longer sticky. Place in well-greased bowl, cover and let rise until double in size, usually 1 to 1 1/2 hours or may store in refrigerator up to 2 weeks.

Dinner Rolls: When doubled in size, punch down dough. Sprinkle flour on work surface or paper towels. May spoon into greased muffin tins 2/3 full, roll in 3 balls and place into muffin tins or roll out and cut with a biscuit cutter.

Cinnamon Rolls: When doubled in size, punch down dough. Roll out into a floured work surface or paper towel into a 15X9-inch rectangle. Spread with melted butter. Mix sugar and cinnamon and sprinkle over buttered dough. May add nuts, raisins, craisins if desired. Roll lengthwise, beginning at the 15-inch side, as for a jellyroll and pinch edge together to seal. Cut in 1- inch slices. Grease pan or coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake at 350 degrees for about 30 minutes or until browned..
Yield: 12 - 15 slices

Place powdered sugar in a bowl. Add mild or water, 1 tablespoon at a time, until the glaze is free of lumps and is of the right spreading consistency. Spread over slightly cooled rolls.




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