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Grandma's Cinnamon Rolls

       

      1 pk yeast

      3 c  bread flour

    1/4 c  sugar

    3/4 t  salt

    1/2 c  milk (flavored hazelnut

           -creamer)

    1/2 c  water

      2 T  shortening

      1 ea egg,room temperature

           **filling**

    1/2 c  butter

    1/4 c  sugar

      1 t  cinnamon

    1/2 c  nuts

           **for bottom of pan**

    1/2 c  butter,melted

    1/2 c  brown sugar

    1/2 c  nuts

Heat water, milk, and shortening to 125 to 130.  Place in large

mixer bowl.  Add sugar, salt, yeast, and egg.  Add 2 cups of flour.

Mix thoroughly for 2 minutes on medium speed.  Add remaining flour

until a soft dough forms.  Allow to rise in a warm place in a covered

and greased bowl for 60 minutes or until doubled in volume.  Punch down

and allow to rest for 15 minutes.  Meanwhile, melt 1 stick butter.  Set

aside.  Mix 1/4 cup sugar and 1 teaspoon cinnamon, and 1/2 cup chopped

nuts if desired.  Roll out dough to 12" x 9" rectangle.  Brush with

melted butter.  Sprinkle generously with sugar and nut mixture.  Roll

tightly beginning with long end.  Pinch ends and seam together tightly.

 

Melt 1/2 stick butter and mix with 1/2 cup brown sugar.  Pour into a 9"

x 13" pan.  Sprinkle generously with nuts if desired.  Slice roll into

12 slices and place in pan.  Allow to rise for 30 to 45 minutes,

covered, in a warm place.  Bake at 400 for 30 to 35 minutes, or until

golden brown.  Allow to sit 2 to 3 minutes after removing from oven,

then invert on another cookie sheet.  Glaze, if desired, after cooled.

 

 

Wisconsin State Fair











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