"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste


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This recipe for SUE’S CINNAMON ROLLS & DINNER ROLLS, by , is from The Searle Family & Friends Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shelley Brady


¾ cup warm water
1 pkg yeast
2 TBS sugar
2 TBS oil
¾ tsp salt
2 ½ cups flour

Cinammon Roll Icing:
2 oz Cream Cheese
1 TBS melted butter
1 Cup Powdered Sugar
2TBS Milk
½ Tsp Vanilla
Combine all ingredients. Drizzle over rolls.

“I prepare the dough the same way, after letting it rise the first time, I punch it down and pinch off a piece, work it in my hands till it looks like a ball, kind of, after this, I let them rise, then after about 1 hour, bake at 350 for about 10mins, baste them with melted butter, yes real butter, bake again for another 5 mins add some more butter then back another 5 mins till they look done. Kind of hollow sounding when you tap on them and they are golden brown.”

Mix first 5 ingredients in cup then add to flour. Mix well and knead till elastic and no flour shows in dough (~ 5 – 10 min).

Let rise till dough doubles (in warm place). Melt a cube of butter in bowl. In another pan mix about 2 cups sugar and cinnamon to taste.

Pinch off ball of dough, roll out between hands to shape of pencil, dip in butter, roll in cinnamon and sugar mix, coil into a circle and put into a greased oblong pan. After pan is full, cover with cloth and let rise in warm place till double.

Preheat oven to 350 F. Bake rolls 10 min, brush with melted butter and continue baking 10 – 15 minutes longer. Cool slightly then frost with Cream Cheese Frosting below – ENJOY!




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