Wednesday, May 9, 2012

Recipes: Mother's Cinnamon Rolls

Speaking of recipes, here's another one from Genevieve's recipe box. It's in her handwriting, so in this case, I assume "Mother" refers to her mother, Ora.

Mother's Cinnamon Rolls

1 1/2 cups milk (scalded)

When cool, dissolve 1 comp. yeast cake* in luke warm milk. Add 1/3 c. sugar , 1 1/4 teas. salt, 1/2 c. shortening, 2 eggs. About 4 cups flour. Make soft dough. Let double bulk. Knead down. Raise again. Make into rolls.

Roll out dough 1/2 in. thick. Spread with melted butter, sugar and cinnamon  roll up and cut off in rolls. Raise until light. Bake.

*Yeast cakes are fresh active yeast, sold in tiny cakes in the refrigerated section of many grocery stores. Fresh yeast is highly perishable and should be treated as such. Alternatively, the experts at inform me that you can substitute one package of dry active yeast for one yeast cake, but then you wouldn't exactly be making Ora's cinnamon rolls, would you?

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