NO-KNEAD CINNAMON ROLLS|
2 c. milk
3/4 c. sugar
1 stick margarine
1 tsp. salt
2 eggs, beaten
2 pkg. dry yeast, dissolved in
1/4 cup warm water
about 6 c. flour (no more)
Combine milk, sugar, salt and eggs. Heat until marga-
rine is melted. Cool to lukewarm. Add egg and yeast mixture.
Beat in flour, as much as you can with a slotted spoon. The
secret of good cinnamon rolls is how much flour you add. Dough
will be too soft to knead. Cover; let rise until double, then
stir dough down. Generously flour a board; scoop out 1/2 the
dough. Dust with flour and pat about 1/2-inch thick. Spread
with melted butter and sugar; roll up and cut. Bake at 400 degrees
for 20 minutes.
If desired, glaze with 1/2 cup powdered sugar and 1
tablespoon water. Drizzle over rolls as soon as they are out
of the oven.
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