3/4 c. scalded milk
1/4 c. sugar
1 t. salt
1/4 c. oil
1 pkg. yeast
1/4 c. warm water
1 egg, beaten
3-1/2 c. flour
3/4 c. sugar
1 t. cinnamon (I use more)
oil for frying
Scald milk. Add 1/4 c. sugar, salt, and oil. Cool to lukewarm. Dissolve yeast in warm water. When milk mixture is lukewarm, add egg, yeast, and 1/2 of the flour. Beat well. Add enough flour to knead. Knead. Let rise 1 hour. Punch down. Divide dough into two parts. ( I didn't do this step) Roll into rectangle. (To keep rolls small be sure to keep rectangle about 3 times longer than the width.) Sprinkle with cinnamon and sugar. Do not spread with butter! Roll as cinnamon rolls from long side. Cut into slices and lay out on floured surface to rise - press down each roll to flatten somewhat. Let rise. Deep fry. Dip in glaze or frost. These can be frozen before glazing or frosting. Can be warmed in microwave or oven before frosting or glazing.
1/4 c. sugar
1 t. salt
1/4 c. oil
1 pkg. yeast
1/4 c. warm water
1 egg, beaten
3-1/2 c. flour
3/4 c. sugar
1 t. cinnamon (I use more)
oil for frying
Scald milk. Add 1/4 c. sugar, salt, and oil. Cool to lukewarm. Dissolve yeast in warm water. When milk mixture is lukewarm, add egg, yeast, and 1/2 of the flour. Beat well. Add enough flour to knead. Knead. Let rise 1 hour. Punch down. Divide dough into two parts. ( I didn't do this step) Roll into rectangle. (To keep rolls small be sure to keep rectangle about 3 times longer than the width.) Sprinkle with cinnamon and sugar. Do not spread with butter! Roll as cinnamon rolls from long side. Cut into slices and lay out on floured surface to rise - press down each roll to flatten somewhat. Let rise. Deep fry. Dip in glaze or frost. These can be frozen before glazing or frosting. Can be warmed in microwave or oven before frosting or glazing.
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