60-minute breakfast rolls

Yield: 12 Servings

Measure Ingredient
½ cup Quite warm milk
1 teaspoon Salt
1 tablespoon Sugar
1 pack Yeast
1 \N Egg
2 tablespoons Shortening (up to)
2½ cup Flour
3 tablespoons Butter
1 tablespoon Orange rind
2 tablespoons Orange juice
1½ cup Powdered sugar
1 tablespoon Butter
¼ cup Sugar
1 teaspoon Cinnamon
1 tablespoon Butter
1 tablespoon Milk
¾ cup Powdered sugar
1 tablespoon Butter
¼ cup Sugar
1 teaspoon Cinnamon
¼ cup Melted butter
¼ cup Brown sugar
¼ cup Pecans




From: kathy@... (Kathy Lankford) Date: 15 Dec 1993 15:46:30 GMT

Another recipe from my favorite cookbook, Betty Crocker 1950. This is a very late reply to S. Havelson's request. You can make these in 60 minutes if you work VERY fast and they rise quickly.

Mix all ingredients. Knead. Roll out to 12" x 7" rectangle. Prepare (see below) and place in a 9" round pan. Let rise 25-30 minutes. Bake 20-25 minutes at 400 degrees.

For orange rolls: Mix ingredients. Spread the dough rectangle with half the mixture. Roll up the long way and cut 12 rolls. When baked, frost with the rest of the mixture.

For cinnamon rolls: Spread rectangle with butter. Sprinkle on sugar and cinnamon. Roll up the long way. Cut 12 rolls. When baked, ice with the mixture of 1 Tbs butter, milk and powdered sugar.

For pecan rolls: Use the same butter, sugar, and cinnamon topping as for cinnamon rolls, and roll up the same way. Before placing them in the pan, Coat pan with ¼ cup melted butter, brown sugar and pecans. Put the rolls in and bake. Turn them out onto a cookie sheet immediately as they come out of the oven.



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