Added by: Carol West
These rolls are one of my favorite things of all time. When Gram would make them she often made a double batch and as kids, we still fought over who got how many and as adults who got to take any leftovers home.
- 1 pkg yeast
- ½ tsp. salt
- 1 c plus
- 5 T sugar divided
- 2 well beaten eggs
- 1 ¾ c margarine
- 1 c chopped nuts (opt)
- 1 box powdered sugar
- 1 c warm water
- 12 c plus flour (you never know how much it will take,
- don’t add 12 c right away work it in as you mix and knead the dough)
- 2 c scalded milk
- 1 T plus 2 tsp. cinnamon
- 1 tsp. vanilla
- Dissolve yeast in warm water; add salt, 1 T sugar and 2 c flour to make a soft dough.
- Cover with a towel and let rise for 1 hour.
- Add cooled scalded milk, ½ c melted margarine, eggs, 4 T sugar. Mix well; add enough flour to make a firm, yet soft dough.
- Let rise again about an hour until it doubles.
- Knead down and roll out on a floured board to a rectangle about 18 x 36.
- Spread with a mixture of 1 cup sugar, 1 cup melted butter, 1 T plus 2 tsp. cinnamon. You may need to add more sugar so it makes a thick paste like consistency.
- Also, I add cinnamon until it tastes the way I want it, don’t go crazy because if you put too much it will taste bitter.
- Roll up jelly roll fashion and cut into 1/2” slices.
- Place slices into a greased pan (they should be touching but not crowded) and allow to rise a few minutes but not double in size.
- Place in a 400 degree oven, bake for 20 minutes.
- Turn out onto foil immediately.
- While still hot, frost with a mixture of powdered sugar, ½ cube butter, vanilla and a dash of salt, you may add enough milk to make a thick icing.
- Yield abouts 20 nice sized rolls.
