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SPECIAL CINNAMON ROLLS 4 1/2 c. unbleached flour 1/3 c. sugar 1 tsp. salt 2 pkg. dry yeast (2 Tbsp.) 3/4 c. milk 1/2 c. water 1/2 c. margarine 2 eggs Combine 1 cup of the flour, sugar and undissolved yeast in a large mixing bowl. Heat milk, water and margarine to 120 degrees to 130 degrees. Add to the flour mixture; beat at medium speed 2 minutes, scraping often. Add 1/2 cup flour and eggs. Beat high for 2 minutes; add enough flour to make a fairly stiff dough. May not take all rest of the 4 1/2 cups; cover tightly (such as covered Tupperware). Refrigerate 2 hours to 2 days. Divide into 3 parts; roll each out. Spread with melted marga- rine; sprinkle with 1 cup sugar and 1 tablespoon cinnamon mixture. Roll up and cut in 1/2-inch pieces. Dip in melted margarine; place in buttered baking pan. Cover with wax paper and wet cloth. Raise about 45 minutes and bake at 375 degrees for 20 to 25 minutes. Cool; spread with a mixture of confectioners sugar and lemon juice. Can be varied with nuts, raisins or caramelized. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |