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SWEET ROLL DOUGH




Source of Recipe


BBR


Recipe Introduction


Posted by: homesweethome
recipe from the 1978 Betty Crocker cookbook


List of Ingredients




1 package active dry yeast
1/2 cup warm water (105 to 115°)
1/2 cup lukewarm milk (scalded then cooled)
1/3 cup sugar
l/3 cup shortening, or margarine or butter, softened
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour*


Recipe



Dissolve yeast in warm water in large bowl. Stir in milk, sugar, shortening, salt, egg and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours. (Dough is ready if an indentation remains when touched.)
Punch down dough. Shape, let rise and bake as directed.

CINNAMON ROLLS

1/2 Sweet Roll Dough
2 tablespoons margarine or butter, softened
1/4 cup sugar
2 teaspoons ground cinnamon
Glaze

Roll dough into rectangle, 15x9 inches, on lightly floured surface; spread with margarine. Mix sugar
and cinnamon; sprinkle over rectangle. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal well. Stretch roll to make even. Cut into nine 1 1/2-inch slices. Place slightly apart in greased square pan, 9x9x2 inches, or in greased medium muffin cups, 2-1/2 x 1-1/4 inches. Let rise until double, about 40 minutes.
Heat oven to 375°. Bake until golden brown, 25 to 30 minutes. Spread rolls with Glaze while warm.
9 ROLLS.

GLAZE: Mix 1 cup confectioners' sugar, 1 tablespoon milk and 1/2 teaspoon vanilla until smooth.