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White Bread and Cinnamon Rolls (Grandma Neitzer) Recipe

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This recipe for White Bread and Cinnamon Rolls (Grandma Neitzer) is from Fischer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Ingredients for full batch

2 – 2 oz. yeast cakes
2 quarts warm water
½ cup sugar
5 lbs. flour (13 cups equal 5 lbs.)
5 Tablespoons lard
1 ½ Tablespoons salt


Ingredients for half batch

1 – 2 oz. yeast cakes
1 quart warm water (equals 4 cups)
¼ cup sugar
3 lbs. flour
2 Tablespoon lard
¾ Tablespon salt

Directions:
Directions:
Mix water and yeast until smooth/dissolved. Add the rest of ingredients and knead the dough for about 10 minutes. You don’t want to over knead as it will make the bread tough. When all mixed, set in a warm place with a clean towel over the bowl to let the dough rise. Once it rises, punch it down and let rise again. Once it rises a second time, punch it down again. After the 2nd time of punching it down, take the dough out and form into several bread loaf sizes and put in greased bread pans.


Bake for 10 minutes at 450 degrees and then turn down to 350 degrees and continue baking for 50 minutes or until lightly golden brown.


NOTE: This dough is also used for fried bread and the Cinnamon Rolls.


Cinnamon Rolls
Roll out dough think on slightly floured counter top. Spread 1 lb. (4 sticks) of room temperature butter over the dough (make sure to spread to edge of dough). Sprinkle generously with Cinnamon, 1 to 2 cups brown sugar and white sugar. Roll dough into a long loaf and cut into about 1” slices and place onto a greased 9x13 cake pan and cover with clean towel and let rise 1 more time. When ready, bake 20-30 minutes at 375 degrees or until lightly golden brown. When done, flip cookie sheet upside down onto waxed paper to cool.

 

 

 

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