"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

No-Knead Cinnamon Rolls Recipe

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This recipe for No-Knead Cinnamon Rolls, by , is from The Best of Betsy, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1/2 cup scalded milk
3 Tbsp. shortening
3 Tbsp. sugar
2 tsp. salt
1/2 cup water
1 cake yeast or 1 package yeast
1 egg
3 cups sifted flour

2 Tbsp. melted butter
1/4 cup sugar
1 tsp. cinnamon
1/4 cup chopped nuts

Blend together scalded milk, shortening, sugar and salt. Cool to luke warm by adding the water.

Add yeast packet. Mix well. Blend in egg. Add gradually the flour. Mix until dough is well blended. Roll out on well floured board to 18 x 12" rectangle.

Spread with the melted butter, sugar, cinnamon and chopped nuts.

Roll as for a jelly roll pan and cut into slices. Let rise in warm place about 1 hour.

Bake at 375 for 25 to 30 minutes. Makes 18 rolls.




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