Cinnamon Rolls
Cinnamon Rolls is an moderately easy dinner. Made with 3 envelopes dry yeast, 1/2 c. warm water, 2 1/2 c. evaporated milk, 5 egg yolks and 6 2/3 c. flour, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Dissolve yeast in water in a small mixing bowl.
Mix in the milk and egg yolks.
Set aside.
In a large mixing bowl, combine flour, sugar and salt.
Cut in oleo (as for a pie crust), then pour the liquid mixture over it.
Stir just to moisten.
Grease the dough, cover the bowl and refrigerate overnight.
Dough can be refrigerated up to four days.
Allow dough to double in bulk.
Roll out on a lightly floured surface to 1/2-inch thick.
Roll up like a jelly roll.
Slice into 24 slices.
Place on greased cookie sheets. Grease tops and allow to rise.
Bake in preheated oven at 375Β° until light brown.
Rolls may be frosted with powdered sugar frosting if desired.
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