homesteadmamma
09-02-2002, 04:01 PM
Cinnamon buns
3/4 c. milk
1/2 c. shortening
1/2 c. sugar
1 tsp. salt
2 pkgs. yeast
1/2 c. warm water
4 1/4 - 5 c. flour
2 eggs
Scald milk; add shortening, sugar and salt. Cool to lukewarm.
Sprinkle yeast on warm water; stir to dissolve. Add 1 1/2 c. flour to milk mixture; beat well. Beat in eggs and yeast.
Gradually stir in enough flour, a little at a time, to make a soft dough that leaves the sides of the bowl. Turn onto lightly floured board; knead until smooth, approx. 8 minutes.
Place in greated bowl; cover and let rise until doubled. Divide in half and do the following:
Sugar mixture:
1 c. sugar
1 tbsp. cinnamon ( I usually use a wee bit more)
butter
Take each half and roll into a rectangle, approx. 16 x 8 inch. Lightly butter the full rectangle. Take the cinnamon and sugar (already mixed together) and place 1/2 the mixture on each rectangle. Roll lengthwise into jelly like rolls, pinching the sides under. Cut into 1 inch slices and place in cake pan (well greased) a bit apart. In a small cake pan 9 buns go in great. Let rise until double in bulk (covered).
Bake at 375 for 20-25 minutes until brown. When cool icing buns. I actually like to make the icing and pour over the buns when they are still a wee bit warm.
TIP: When cutting the rolls, mark lightly with a knife to see how many you will have. You'll get approx. 32 buns from this, so if your using 9 in. pans and 9 to a pan, you'll have 5 left over. What I do is grease a pie plate, and place the 5 left over there. You could also make the buns a wee bit larger.
3/4 c. milk
1/2 c. shortening
1/2 c. sugar
1 tsp. salt
2 pkgs. yeast
1/2 c. warm water
4 1/4 - 5 c. flour
2 eggs
Scald milk; add shortening, sugar and salt. Cool to lukewarm.
Sprinkle yeast on warm water; stir to dissolve. Add 1 1/2 c. flour to milk mixture; beat well. Beat in eggs and yeast.
Gradually stir in enough flour, a little at a time, to make a soft dough that leaves the sides of the bowl. Turn onto lightly floured board; knead until smooth, approx. 8 minutes.
Place in greated bowl; cover and let rise until doubled. Divide in half and do the following:
Sugar mixture:
1 c. sugar
1 tbsp. cinnamon ( I usually use a wee bit more)
butter
Take each half and roll into a rectangle, approx. 16 x 8 inch. Lightly butter the full rectangle. Take the cinnamon and sugar (already mixed together) and place 1/2 the mixture on each rectangle. Roll lengthwise into jelly like rolls, pinching the sides under. Cut into 1 inch slices and place in cake pan (well greased) a bit apart. In a small cake pan 9 buns go in great. Let rise until double in bulk (covered).
Bake at 375 for 20-25 minutes until brown. When cool icing buns. I actually like to make the icing and pour over the buns when they are still a wee bit warm.
TIP: When cutting the rolls, mark lightly with a knife to see how many you will have. You'll get approx. 32 buns from this, so if your using 9 in. pans and 9 to a pan, you'll have 5 left over. What I do is grease a pie plate, and place the 5 left over there. You could also make the buns a wee bit larger.