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Sticky 'Do Ahead' Breakfast Rolls Recipe

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This recipe for Sticky 'Do Ahead' Breakfast Rolls, by , is from The Heinrichs Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Glen and Barb Heinrichs
Added: Friday, July 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 1/2-6 cups flour
3/4 cup sugar
1 1/2 tsp salt
2 Tbsp active dry yeast
1 cup milk
2/3 cup water
3/4 cup butter or margarine
2 large eggs, beaten
2 Tbsp cinnamon
3/4 cup brown sugar, firmly packed

Directions:
Directions:
In bowl, stir together 5 cups flour, 1/2 cup sugar, salt and yeast. In saucepan, combine milk, water and 1/4 cup butter or margarine (cut up). Place over low heat until warm. Gradually add liquid mixture and beaten eggs to dry ingredients. Mix well adding 1/2 cup more of flour until dough is stretchy. Add another 1/4 cup flour if dough is still sticky. Knead until smooth and elastic. Place in a greased bowl, cover and let rise in warm place for 1 hour. Punch down and divide in 1/2. Roll each 1/2 into a 9x18" rectangle. Melt remaining 1/2 cup margarine. Brush 2 Tbsp margarine over each piece of dough. Mix together 1/4 cup white sugar, 1/4 cup brown sugar and 2 Tbsp cinnamon. Sprinkle 1/2 of mixture on each rectangle of dough. Roll from long side and pinch edges to seal. Cut each log into 12 equal pieces. Using 3 round or square cake pans brush each pan with 1 Tbsp melted margarine and 2 Tbsp brown sugar. Place 8 rolls in each pan and cover lightly. Chill in fridge for 2-24 hours. Before baking, let stand at room temperature for 20 minutes. Uncover and bake in 350 oven until golden brown (25-30 minutes). Immediately invert on serving plate.

 

 

 

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