Ingredients: |
Ingredients: 2 pkgs active dry yeast
1/2 c warm water (105 to 115º)
1 1/2 c scalded then cooled milk
1/2 c granulated sugar
1 tsp salt
2 eggs
1/2 c shortening
4 1/2 to 5 c flour
brown sugar
butter
raisins
cinnamon
walnuts
Poppy seed or raspberry filling for coffee cakes
Powder sugar, shortening, and milk for icing coffee cakes
|
Directions: |
Directions:Dissolve yeast in warm water. In large bowl, stir in dissolved yeast, milk, 1/c c shortening, granulated sugar, salt, eggs, and 2 1/2 c of flour. Beat until smooth. Mix in remaining flour to make dough easy to handle.
Turn dough onto lightly flour bread board and knead dough until smooth and elastic (about 5 minutes)
Place in greased bowl and cover. Let rise in warm place until double, about 1 1/2 hours.
Punch down dough. Roll out dough with rolling pin until flat and somewhat rectangular in shape.
Melt about one stick of butter in sauce pan. Pour some of the butter over dough and spread all over. Use remaining melted butter to make a brown sugar later in bottom of 9 x 13 baking pan. Sprinkle dough with granulated sugar, cinnamon, raisins and chopped walnuts. Roll dough into long log shape and cut into 2 1/2 to 3 inch sections. Place rolls into baking pan that has melted butter and brown sugar coating it.
Let Rise and then bake at 375º F. for about 20 - 25 minutes.
If you are making coffee cake, spread dough into rectangular shape and spread the filling over the dough and sprinkle lightly with granulated sugar. Roll up dough into a long log shape and place on a round cookie sheet. Shape dough into a circle when you place on pan. Using scissors, snip small cuts on inside of the circle about 2 to 3 inches deep so dough spread out somewhat. Bake 375º F. for about 20 to 25 minutes. Let cool and then make a thin icing using about 1 c of powder sugar, 1 tbsp of shortening and a little milk only to make icing thin enough to spread over top of coffee cake. |
This recipe for Grandma Kolhagen's Famous Cinnamon Rolls and Coffee Cake is from