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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Bridget Peterson’s Cinnamon Rolls Recipe

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This recipe for Bridget Peterson’s Cinnamon Rolls is from Falcon Park Ward 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:  
1 c. scalded milk
1/2 c. sugar
1 egg
1/4 c. shortening
1/2 c. mashed potatoes
3 1/2 c. flour (use a little less)
1/2 tsp. salt
1 T. yeast
1/8 c. water
brown sugar
cinnamon



Frosting:
1/4 c. butter
1/2 c. powdered sugar
Directions:
Directions:
Add scalded milk to shortening, salt, sugar, potatoes and eggs. Mix together with 1 1/2 c. flour. Dissolve yeast into warm water for 5 minutes. Add to bread batter then add rest of flour until can’t beat anymore. Do not knead. Place in fridge 3-4 hours until doubled. Roll out to 1/2 - 3/4” thick. Melt enough butter to spread on rolled out dough. Sprinkle with brown sugar and cinnamon. Let rise 1 hour. Bake at 375º for about 25 minutes. Mix butter and powdered sugar together and frost.

 

 

 

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