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Beth's Cinnamon Rolls Recipe

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This recipe for Beth's Cinnamon Rolls, by , is from Everybody Eats: Recipes from the Hartshorn, Jackson, Gomer, and Atkins Families, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Jackson Hartshorn
Added: Thursday, June 9, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 pkg dry yeast
1/2 cup warm water
1 1/2 cups milk, scalded
1/2 cup sugar
1 stick oleo
2 eggs
2 tsp. salt
7 cups flour
1 stick oleo
sugar
cinnamon

Directions:
Directions:
Scald milk in microwavable glass measuring cup. Pour into mixing bowl and add cubed oleo. To that add sugar salt and water. Mix with dough hook until blended. Allow oleo to melt, add 3 cups of flour and eggs and mix again with dough hook. It should be cooled enough now to add the yeast and remainder of flour. Mix on low until dough is smooth and elastic. Cover with a cloth and allow to rise until double in bulk. Punch down and allow to rise again, about 30 minutes. Flour a cotton dish cloth and roll out dough approximately 18 inches wide and long enough so the dough is about 1/4 inch thick.
Frost with the last stick of oleo, sprinkle with sugar until liberally covered and do the same with the cinnamon. Roll up and pinch seam together. Cut in 1 inch slices with a very sharp knife and place 12 in a 9X13 pan and 6 in a 9 inch square pan.(At this point you can freeze the rolls and pull out of the freezer the night before you want to bake them to have hot rolls in the morning.) Cover and let rise until double.
Bake at 350 degrees for about 25 minutes or until nicely browned. After cooled frost with a buttercreme frosting.

Number Of Servings:
Number Of Servings:
18
Personal Notes:
Personal Notes:
This recipe can also be used to make crescent rolls. It will make 32 crescent rolls.

 

 

 

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