Directions: |
Directions:Mix 2 cups of the flour, yeast, sugar, and salt in a large bowl. Heat water, milk, and oil in a small saucepan until very warm to the touch, but not scalding; add to the flour mixture. Beat with an electric mixer at medium speed for 2 minutes, scraping the bowl several times. Blend in 3/4 cup more flour at low speed, and then beat at high speed for 3 minutes. Stir in the remaining flour to make a soft dough. Turn out onto a lightly floured pastry board and knead until smooth. Place in a large, greased bowl. Cover with a clean towel and let rise in a warm place for 1 1/2 hours or until it has doubled in bulk.
(I turn on my oven until you just feel warm then turn it off and set the bowl of dough in the oven.
When the dough has risen, turn it out on a floured board or counter. ( I turn it out onto floured wax paper) Divide dough in half; working with one half at a time, knead dough several times and roll it out to a 12" x 8" rectangle. Brush with melted margarine and sprinkle with a mixture of 1/4 cup sugar and 1 tsp cinnamon. Roll up firmly from the long side. Cut into 12, one-inch slices, and put in a greased 9" square pan (8-inch pan may also work) Repeat with the second half of dough. Let rise again in a warm place for 1 hour or until the dough has doubled in bulk. Bake at 375 for 40-45 minutes or until golden brown. Remove pans to a wire rack to cool. Serve warm. You can use a 9" x 13" pan if you do not have two 9" pans. |
This recipe for Cinnamon Rolls is from