sketch of Bob above the Cinnamon Rolls recipe.


2 pkg. (2 1/4 oz. ea.) dry yeast
1 c. luke warm water
2 c. luke warm milk
1 c. sugar
1 c. butter, melted
2 t. salt
4 eggs
9-10 c. flour

Dissolve yeast in water and set aside. In a large bowl, mix sugar, butter and salt and mix slightly. Add eggs, one at a time, mixing to blend. Add milk and yeast mixture. Add flour in two parts, stirring with a wooden spoon. Combine well. Drizzle with a little melted butter. Let rise, covered, in a warm place til doubled in size (about 2 1/2 hours). Divide dough in half and roll out, on a floured surface, to about 12x15 inches. Brush with butter. Sprinkle with brown sugar and cinnamon to taste. Nuts and raisins can be added if desired. Roll up the dough, from the short side, and cut in to 1 1/2 inch slices. Place on a sprayed baking sheet and let rise til doubled (45-60 minutes). Brush with an egg wash or butter. Bake 425°, for 10-15 minutes, til golden. Remove the cinnamon rolls from the oven and, while warm, brush on a glaze of 1 c. confectioners sugar and 1 T. milk.

Cinnamon Rolls recipe is published in our October, 2010 Menu Minder, Issue #324.