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Twinkling Rolls




Source of Recipe


Internet


List of Ingredients




3/4 c. milk, scalded
1 tsp. salt
1/4 c. shortening (or butter)
3-4 Tbsp. sugar
1 egg
1 envelope yeast
3-1/2 to 4 c. flour
1/4 c. lukewarm water


Recipe



Combine salt, shortening & sugar in large mixing bowl. Add hot milk & cool to lukewarm. (If you want rolls to look "golden" can add a few drops of yellow food coloring now.) In measuring cup dissolve yeast in water & let stand 5-10 minutes.

Add egg to mixture in large bowl. Add yeast mixture & 1/2 cup of flour. Beat until smooth. Add remaining flour a cup at a time until stiff dough forms; beat well. Place in a clean, oiled bowl. Brush top with oil. Cover with damp cloth. Let rise in a warm place (80-85 degrees) until doubled in bulk - about 45-60 minutes. Can do this in warmed oven (heat up oven & then turn off ) propping door open.

For dinner rolls, form into balls or knots & place on greased cookie sheets. Cover with towel & let rise until doubled in size again. Bake at 400 degrees for 15 minutes. Take stick of butter & rub on tops of rolls after removing from oven . Can also partially bake until not quite brown & then just before serving put back in the oven to finish browning & warm.

For cinnamon rolls, roll dough out on floured surface to a rectangular shape about twice as long as wide, about 1/2 inch thick. Brush lightly with 1/4 cup softened butter. Sprinkle with cinnamon/sugar mixture (3/4 cup sugar & 1T cinnamon). Starting with long side, roll up. Cut into slices about 1-1/2 inches wide. Place in greased baking pan or muffin tins. You can put a little melted butter, brown sugar & chopped pecans in bottom of pan before rolls. Cover with towel & let rise until doubled in size. Bake at 350 degrees for about 15 minutes, until browned.