"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Best Ever Cinnamon Rolls Recipe

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This recipe for Best Ever Cinnamon Rolls, by , is from Humpskunk & Buttermilk, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tami Tew
Added: Thursday, August 10, 2006


4 c. scalded milk
1/2 c. warm water
4 T. yeast
2 c. sugar
4 eggs
2 c. mashed potatoes
1 c. shortening
2 tsp. salt
12 c. flour
cinnamon and sugar

Scald milk. Add shortening, cool to lukewarm. Dissolve
yeast in warm water. Add yeast, sugar, eggs, warm
mashed potatoes, and salt to milk. Beat in half of flour.
Add remaining flour (it will be sticky). Let rise until
double. Dump on well-floured board and knead minimal
amount. Divide into fourths for easier handling. Roll
dough about 1/2 inch thick. Spread with butter,
cinnamon, and sugar. Roll jellyroll fashion and slice 1/2
to 3/4 inch thick. Place on greased sheets and let rise
'til double. Bake about 15 minutes at 375. When
almost cool, frost (butter, milk, powdered sugar, vanilla).

Number Of Servings:
Number Of Servings:
5-6 dozen




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