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3 c. flour
3 eggs (whipped)
1 pkg. yeast
1 scant stick of butter
1 tsp. salt
1/2 c. sugar
3/4 c. milk
1/4 c. water

Supply of:
White sugar
Brown sugar
Melted butter

In a glass measuring cup (or any glass cup with outwardly angling sides), put 1 teaspoon of the 1/2 cup sugar and yeast. Mix well. Add 1/4 cup warm water. Mix well and allow to expand to top of measuring cup.

While yeast is doing its thing, scald milk, then add sugar, salt and butter. After butter has melted, add whipped eggs to the milk mixture.

Next you need to put the milk mixture in a large bowl, get your strong mixing arm going and stir in 2 cups flour (one at a time, whipping mixture after each to make a very smooth batter).

Carefully blend in yeast (which should have risen to the top of the measuring cup by now). Finally, fold in the final cup of flour, mixing well but carefully, now that yeast has been added.

Cover bowl with thin cloth or paper towel and allow to rise to top of bowl (several hours on top of refrigerator will do it or any other slightly warm location).

Put plenty of flour on hands, rolling pin and bread board. Remove half of dough and roll into a 6x12 inch area. Pat dough with melted butter. Sprinkle generously with white sugar, brown sugar, then cinnamon. Carefully roll dough lengthwise into a log shape.

With a sharp knife, cut 1 1/2 inch sections from log shaped dough and place on a well greased cookie sheet so that the inside of the log section is face up. Repeat with other half of dough.

Place close together but not touching, all rolls should fit on one normal sized cookie sheet. Pat with melted butter, allow to rise as before or overnight so rolls can be freshly baked for breakfast. Bake rolls for 15 minutes at 350 degrees.

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