"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Dakota Rolls Recipe

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This recipe for Dakota Rolls, by , is from Our Family Heritage Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margaret Rost
Added: Friday, December 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. dry yeast, 1/4 c. water, 1 c. milk (scalded),3 Tbl. shortening, 3 Tbl. sugar, 1 tsp. salt, 1 well beaten egg, 3 1/2 c. sifted flour

CARMEL TOPPING: 1 c. brown sugar, 2 Tbl. light corn syrup, 1 Tbl. butter

Directions:
Directions:
soften the yeast in warm water(110). Stir and let stand 5 min. Combine milk, shortening, sugar, salt, cool to luke warm. Add softened yeast, egg. Gradually stir in flour and form soft dough. Beat vigorously; cover witth greased wax paper and towel and let rise in warm place (82) till double in bulk, about 2 hrs. Turn out on flour dusted board and roll about 1/4 inch thick in oblong shape, 8x16. Brush with melted butter and sprinkle 1/4 c. of brown sugar. roll as for cinnamon rolls, cut into 1 inch slices.
Carmel topping: Combine 1 c. brown sugar, corn syrup, and butter. Heayt slowly in a greased shallow pan or a muffin pan. Set aside to cool. Place rolls (cut side down) in the carmel mixture. Cover, let rise till double in bulk. Bake in 375 oven for 25 min. Remove from pan. Cool bottom side up.

Number Of Servings:
Number Of Servings:
makes 2 doz.

 

 

 

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