|
|
|
1 c. milk, scalded and cooled 1/4 c. sugar 1 c. margarine, softened 1 pkg. dry yeast 1/4 c. very warm water 3 egg yolks, beaten 1/2 c. margarine, melted 1 tsp. salt 4 c. flour Cinnamon/Sugar Mixture: 1/2 c. sugar 1 1/2 tsp. cinnamon Creamy Glaze: 1 1/2 c. powdered sugar, sifted 2 Tbsp. soft margarine 1/2 Tbsp. hot water 1/2 tsp. vanilla powdered sugar Put salt, sugar and flour in large bowl. Cut in margarine until mixture looks like meal. Dissolve yeast in water. Add dissolved yeast, cooled milk and egg yolks to flour mixture. Beat well and chill overnight in fridge. (Dough may be kept up to 2 days in fridge.) Roll 1/2 of the dough into 12 x 10 rectangle on floured board. Brush with melted margarine and sprinkle with cinnamon/sugar. Beginning at wide side, roll as jelly roll. Cut in 12 (1-inch) slices and place in 9 x 13 pan. Cover and let rise in warm place (2 hours). Dough will not double, but rise slightly. Bake at 350 degrees for 20 to 25 minutes. Drizzle warm rolls with glaze and cool. Cut rolls like sandwich bun. Place cut side down on heavily buttered grill. Brown lightly at medium temperature. Put halves together. Sprinkle with powdered sugar. Serve warm. Makes 2 dozen. Tuffy's Sandwich Shop (Miami University, Oxford, Ohio) 1959. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: 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. |