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
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
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