"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Jumers Rolls Recipe

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This recipe for Jumers Rolls, by , is from Jones - Armstrong Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, November 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 Pkg Dry Yeast, 1/4 cup warm water (put in a small bowl & let stand for 10 minutes)

1/2 cup water
3 cups Bisquick

Filling:
1 Stick Butter
1 cup sugar mixed with 1 tsp cinnamon



Directions:
Directions:
Add water and bisquick to yeast mixture. Mix well. If needed, add a little bisquick & flour to get rid of stickyness.

Divide into 4 balls.
Roll each ball into 10x12 rectangle.

Spread butter onto each rectangle.
Sprinkle 1/4 sugar mixture onto dough.

Roll each rectangle wide to long.

Cut into 1 inch chunks. Place on cookie sheet.
Top with extra butter, sugar & cinnamon. Bake at 375 for 10 - 12 minutes.

Tip for cutting chunks - Cut a length of
clean string or dental floss about 18" long. Place the string under the rolled dough. Bring the ends to the top and cross over. Pull tight and the piece will be cut.

 

 

 

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