1 1/2 cup water (120-degrees)
1/2 cup granulated sugar
1/2 cup vegetable oil
1/2 cup potatoes, mashed (unseasoned and
1 without milk)
1 egg
2 tsp salt
3 tbsp active dry yeast
3 tbsp nonfat dry milk powder
3 cup unbleached all-purpose flour
2 1/2 to 3 cups bread flour
1/3 cup butter, softened
3/4 cup brown sugar
1 1/2 tbsp ground cinnamon
1 frosting
1/2 cup butter (1 stick), softened
2 tbsp all-purpose flour
1 cup confectioner's sugar
1 speck salt
1 tsp vanilla extract
1 in a large mixer bowl, place the wa, rm water, sugar, o
1 potatoes, egg, salt, and yeast and, mix thoroughly.
1 milk powder and the all-purpose flo, ur, beat f
1 gradually add the bread flour, and, when the dough
1 workable, transfer to a lightly flo, ured surface (
1 dough hook attachment on your elect, ric mixer) and
10 minutes.
A Recipe for
Cinnamon Rolls (Bechtel)
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
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Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
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This Recipe for Cinnamon Rolls (Bechtel) is one of thousands in the Recipes-to-go Bread Cookbook.
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This is a recipe for Cinnamon Rolls (Bechtel) from the recipe cookbook of Recipes-to-go (Bread)
Cooking is like love. It should be entered into with abandon or not at all. |
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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
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As a child my family's menu consisted of two choices: take it or leave it. |
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SUETTA BECHTEL'S CINNAMON ROLLS (Makes 8 very large rolls or 27
standard rolls)
Serves: 8
Cinnamon Rolls (Bechtel) Recipe brought to you by Recipes To-Go