Real Cinnamon Rolls
Ingredients
- 1 tsp salt
- 2 cups milk 1 cup sugar
- 2 packages dry yeast Mix lukewarm water, yeast, 2 tbs sugar, and salt in
- 1/2 cups hot water medium pot. After yeast mixture is bubbly, add 2
- 45 minutes. 1 package dry yeast
- 2 tbs sugar
- MONKEY BREAD 4-5 cups flour
- tub soft margarine
- 2 tbs sugar 2 tbs cinnamon
- 2 to 3 tsp salt 8oz pecan pieces
- 1 tbs shortening
- 6 to 7 cup flour cups flour and mix well. Add rest of flour slowly to
- Melted margarine make dough. Place on floured surface and knead
Instructions
- 1
again (45min). Make 1/2in slashes in top of loaf.
- 2
Sprinkle with 1 tsp flour. Bake in Dutch oven or
- 3
cardboard oven until loaves are golden brown --30 to 2 cup lukewarm water
- 4
until smooth. Oil surface well. Place in large pot,
- 5
Scald milk and add sugar, salt, and shortening. Cool cover, and let rise (1 hour). Knead second time and
- 6
mixture to lukewarm. Sprinkle yeast into hot water roll into a thin sheet on a floured surface. Spread
- 7
and stir until dissolved. Stir yeast into milk mixture. soft margarine, sprinkle on sugar, cinnamon, and
- 8
Gradually add flour to milk mixture, mixing well. Add pecan pieces. Roll into a log and pinch ends shut.
- 9
enough flour to make dough stiff enough to be Spiral log onto greased large pot lid and press down
- 10
handled easily. Turn onto lightly floured surface and until log covers bottom of lid. Spread more
- 11
knead until smooth. Shape dough into a 18x3in loaf. margarine on top. Bake in pre-heated Dutch oven
- 12
Oil surface lightly. Cover and let rise until doubled (1 30-45 minutes. Slice while warm but not hot.
- 13
hour). Place large pot lid on bottom of Dutch oven,
- 14
then line with foil. Cut loaf crosswise into 32 slices
- 15
and dip slices into melted margarine. Place 8 slices
- 16
to each layer in oven. Let rise again until doubled (1
- 17
hour). Bake until golden and crusty