Directions: |
Directions:Combine 1 c. flour, yeast, sugar and salt in a large mixing bowl. Stir well to blend. Add 1/4 cup margarine. Add hot water. Beat with electric mixer on medium speed for 2 minutes. Add egg and 1/2 cup more of flour. Beat with electric mixer at high speed for one minute. With a wooden spoon, gradually stir in just enough of the remaining flour to make a soft dough which leaves the sides of the bowl (dough should not stick to hands). Lightly flour the counter and turn the dough out onto the counter. Knead the dough 7-10 minutes or until the dough is smooth and elastic. Test dough by lightly pressing your finger into the dough. If the dough is kneaded enough it will quickly spring back. When done kneading, cover the dough with a towel let rest for 5-10 minutes. Grease 9 x 13" cake pan. Roll dough on floured surface into 10 x 12" rectangle, spread with margarine and sprinkle with cinnamon/sugar. Roll up tightly beginning with longest side. Pinch edge to seal firmly. Cut the log of dough into 12 one inch pieces. Place rolls cut side down in prepared pan. Cover with plastic wrap and let double in size or rise in fridge overnight. Preheat oven to 350º. Bake for 15-20 minutes until light brown. While baking prepare icing. To make icing combine powder sugar, margarine, milk and vanilla, beat until smooth. If icing is too thick add more milk one tablespoon at a time. Immediately remove rolls from pan onto rack, while warm drizzle with icing. |
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