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BUTTERFLY-CINNAMON ROLLS Dough: 2 pkg. active dry yeast 1/2 c. warm water (105~ to 115 degrees) 1/2 c. lukewarm milk 1/2 c. sugar 1 tsp. salt 2 eggs 1/2 c. shortening or butter, softened 4 1/2 to 5 c. flour Dissolve yeast in warm water. Stir in milk, sugar, salt, eggs, shortening and 2 1/2 cup of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured board; knead until smooth and elastic; about 5 minutes. Place in greased bowl; greased side up. Cover; let rise in warm place until double. Heat oven to 375 degrees. Bake about 12 minutes. Punch down dough and divide in half. Put 1/2 aside. Mix 1/2 cup sugar and 1 teaspoon cinnamon. Roll dough into a rectangle. Brush with soft butter. Sprinkle sugar and cinnamon mixture evenly over rectangle shaped dough. Roll up, beginning at wide side. Cut into 1-inch slices. Place pencil in center of each slice parallel to cut sides; press down on pencil. The cut sides of the roll should be facing up. Place on greased baking sheet and bake. 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. |