2 pk Active dry yeast
1/2 c Warm water (105-115 degrees
1/3 c Granulated sugar - PLUS 1/2
-teaspoon
4 c Flour - all-purpose,
-(actually 4 to 5 cups)
1 ts Salt
1 c Milk - scalded and cooled to
110 Degrees F.
1/3 c Salad oil
2 Eggs - at room temperature
--------------------------FILLING--------------------------
1/2 c Butter - or margarine,
-softened
1 c Brown sugar - firmly packed
1/2 c Granulated sugar
2 tb Cinnamon
In cup dissolve yeast in water with 1/2 teaspoon
sugar. Let stand for 5 minutes. In mixer bowl
combine 3 cups flour, remaining 1/3 cup sugar and the
salt. At low speed gradually beat in milk, oil, eggs
and yeast mixture; beat until well blended. Beat in
additional flour (about 1-1/2 cups) until dough pulls
away from the sides of bowl. On floured surface knead
dough until smooth and elastic, 8 to 10 minutes. Place
in a greased bowl, turning to grease top. Cover and
let rise in a warm, draft free place until doubled in
bulk, 1 hour. FILLING: In mixer bowl beat all
ingredients until smooth; set aside. Grease two 9 inch
round cake pans. On lightly floured surface roll dough
into an 18x10" rectangle. Spread with filling. Roll
tightly from long side. Cut into fourteen 1 1/4 inch
slices. Place 1 roll cut side up in center of each
pan. Arrange remaining rolls in a circle of 6 around
the center roll. Cover and let rise until doubled in
bulk, 30 to 40 minutes. Preheat oven to 350
degrees. Bake 25 to 30 minutes, until golden brown.
Cool in pans 10 minutes. Invert onto wire racks, then
invert again to cool. ICING: In medium bowl whisk
all ingredients until smooth. Drizzle over cooled
rolls. (Can be made ahead. Wrap well and freeze up to
1 month. Thaw, wrapped, at room temperature.) Makes 14
rolls. Nutrition per roll: 410 calories 14 gm fat 6 gm
protein 67 gm carbohydrates 250 mg sodium 60 mg
cholesterol Prep. time: 45 minutes plus rising Baking
time: 25 to 30 minutes From Jim Vorheis. From:
Michelle Bass
