CINNAMON ROLLS - 1978

Ingredients

One batch of EASY-DO SWEET DOUGH plus 2 tbsp. softened butter 1/4 cup sugar 2 tsp. cinnamon

Preparation Instructions

Prepare sweet dough recipe according to directions. Roll dough into oblong 15" X 9". Spread with 2 tbsp. softened butter and sprinkle with a mixture of 1/4 cup sugar and 2 tsp. cinnamon. Roll up tightly, beginning at wide side. Seal wall by pinching edges of roll together. Even up roll by stretching the dough slightly. Cut roll into 1" slices. Place in two 8" pans and refrigerate several hours. Remove from refrigerator and bake at 375° for 20 or 30 minutes. Frost with quick white icing.

EASY-DO SWEET DOUGH Ingredients

1 Pkg. dry yeast 1 C warm water 1/4 C instant dry milk 1/4 C sugar 1/4 C cooking oil 2 t salt 1 egg 3 1/2 to 4 C flour

Preparation Instructions

Preparation time: 10 minutes Rising time: 1 1/2 to 2 hours

Measure water into large mixer bowl. Sprinkle yeast over water. Add dry milk, sugar, oil, egg, salt and about 1 1/2 C flour. Blend well. Beat 3 minutes at medium speed of mixer. By hand, gradually add remaining flour to form a stiff dough, beating well after each addition. Cover, let rest 15 minutes. Toss dough on lightly floured surface until no longer sticky. Knead 1 minute. Shape.

TO BAKE SAME DAY: After shaping, cover, let rise in warm place until doubled in size, about 1 hour. Bake as directed.

TO REFRIGERATE: Place shaped dough in plastic bags, allowing enough room for bread to rise. Refrigerate several hours or overnight. Remove from refrigerator. Bake immediately.

TO FREEZE: Shape dough as desired. Let rise about 1 hour. Cover pans tightly. Store in freezer until ready to use. Place frozen dough in cold oven. Turn on and bake as directed.

Pan Rolls: Pat dough into a well-greased 8-inch square pan. Spread with soft butter. Using a blunt knife, cut into squares, cutting almost through dough. Let rise. Bake at 400° for 20 to 25 minutes. Remove from pan and break apart. (Makes 32 rolls.)

Cloverleaf Rolls: Divide dough into 20 pieces. Roll quickly into balls and place in greased muffin pans. Brush each with very soft butter. Using a blunt knife or scissors, cut each in half or thirds to resemble a cloverleaf. Bake at 375° for 10 to 15 minutes. Serve hot. (Makes 20 rolls.)

Parkerhouse Rolls: Roll out dough on floured surface to a 20 x 8 inch rectangle. Cut in half lengthwise making two 20 x 4 inch strips. Spread lengthwise half of each strip with 1 tablespoon butter. With knife handle, crease each strip lengthwise, slightly off center on unbuttered side. Fold along crease. Gently pull and shape each strip to 24 inches. Cut into twelve 2-inch or eight 3-inch slices. Place on greased cookie sheet. Let rise. Bake at 375° for 10 to 15 minutes. Serve hot. (Makes 16 to 24 rolls.)

Knots: Divide dough into thirds. Divide each third into 6 pieces (making 18). Roll and pull each piece into a 6-inch strip. Form a loop and ease one end of strip through loop to shape a knot. Place 2 inches apart on greased cookie sheets. Let rise. Bake at 375° for 12 to 15 minutes. (Makes 18 rolls.)

Source: Retro Housewife (Contributed by My 7th Grade Home Economics Teacher, 1978) Photo: Allrecipes

#1978 #adamcloete #cinnamonrolls