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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Grandma’s Cinnamon and Dinner Rolls Recipe

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This recipe for Grandma’s Cinnamon and Dinner Rolls is from Grandma Jensen's Recipes, 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:  
2 C milk
1 stick margarine (½ C)
½ C sugar
1 tsp salt
1 pkg yeast (2¼ tsp)
¼ C warm water
1 tsp sugar
1 egg well beaten
6+ C flour

Carmel Rolls:
2 sticks margarine melted
Brown sugar
Directions:
Directions:
Heat 2 C milk with 1 stick margarine. Heat until margarine melts. (See notes below). Add ½ C sugar and salt. Let cool so that it won’t kill the yeast when added. In the meantime, mix together yeast, warm water and 1 tsp sugar. Let rise and add to milk, margarine mixture when cool. Add beaten egg. Add 4 C flour and mix/knead well. Add the final 2 C of flour. If still sticky you may need to add a little more flour. Let rise until at least double - 1+ hour.

Caramel Cinnamon Rolls:
Melt margarine. Using 3, 8 or 9” round cake pans, put 3 T melted margarine and 2 T brown sugar in each pan. Mix together to make caramel topping. Roll out dough to large rectangle, (¼” thick, 12” - 13” long, 6-8” wide). Spread 3-4 T melted margarine over entire rectangle. Pour cinnamon sugar over rectangle. Roll up dough jelly roll style starting on long end. Cut into ¾” pieces. Place about ¼” apart on top of caramel. Let rise to at least double again. Bake at 350º, 15-20 minutes. Turn pans upside down on aluminum foil to release rolls from pan. Caramel will now be on top.

Dinner Rolls:
Grease 8 or 9” round cake pans. Cut off ⅓ of dough - work down on floured surface - make balls about size of golf ball - place around edge of pan (8 or so around outside edge and 3 inside circle.) Let rise to double. Bake in 350º oven for 15-20 minutes. Turn rolls out of pan onto cooling rack.

 

 

 

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