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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

Tuffy's Sandwich Shop (Miami University, Oxford, Ohio) 1959.

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