3/4 cup milk
1/3 cup sugar
1 1/2 tsp salt
1/4 cup shortening
2 package or cakes yeast
1/2 cup warm or lukewarm water
2 eggs well beaten
4 cup sifted all purpose flour
3/4 cup sugar
1 1/2 tsp cinnamon
1/2 cup melted butter
1/2 cup brown sugar
1/2 cup chopped nuts
A Recipe for
Grandma's Cinnamon Buns
One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
After dinner sit a while, and after supper walk a mile. |
| English Saying |
This Recipe for Grandma's Cinnamon Buns is one of thousands in the Recipes-to-go Dessert Cookbook.
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All sorrows are less with bread. |
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The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
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Scald milk. Add sugar, salt and shortening and cool to lukewarm.
Dissolve yeast in water, with 1 tsp. sugar. Stir in lukewarm milk
mixture. Add eggs and 2 cups flour and beat until smooth. Stir in
remaining flour. Turn dough out on lightly floured board and knead
until smooth and elastic. Place dough in greased bowl and brush top
with soft shortening. Cover, let rise in warm place (85 F.) until
double in bulk, about
1 hour.
Divide dough in half. Roll out each half into an oblong about 14 x 9
inches. Brush lightly with butter. Combine 3/4 cup sugar and
cinnamon. Sprinkle evenly over the two oblongs. Roll up as for jelly
roll to make a roll 9-inches long. Cut each roll into 9 equal pieces.
Pour 1/2 cup melted butter into two 9-inch layer cake pans or three
8-inch layer pans. Combine brown sugar and nuts and sprinkle evenly
over melted butter in pans. Place rolls, cut side up in pans. Cover.
Let rise in warm place until double in bulk, about one hour. Bake in
moderate oven (350 F) for about 30 minutes. Invert pan and allow pan
to stay over rolls for a minutes so syrup runs down sides of rolls.
Remove pan. Makes 18 rolls.
Enjoy......
**>>April<<**
Serves: 18
Grandma's Cinnamon Buns Recipe brought to you by Recipes To-Go