Recipe By : Better Homes & Gardens New Cookbook (1979)
Serving Size : 12 Preparation Time :3:00
Categories : Coffeecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c All-purpose flour --
- up to 4-1/2 c
2 pkg Active dry yeast
1 c Milk
1/2 c Sugar
1/2 c Shortening
2 Eggs
3 tb Butter -- melted
3/4 c Sugar
1 ts Ground cinnamon
1 c Nuts -- coarsely chopped
- (optional)
Preheat oven to 350°F.
In large mixing bowl combine 2-1/2 cups of the flour and the yeast.
Heat milk, 1/2 cup sugar, shortening, and 1 ts salt just until warm
(115 to 120°F), stirring constantly till shortening almost melts. Add
to dry mixture; add eggs.
Beat at low speed of electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed. By hand, stir in enough remaining flour
to make a soft dough. Knead on a lightly floured surface until smooth
and elastic, 8 to 10 minutes. Shape in ball. Place in greased bowl;
turn once. Cover; let rise in warm place till double, 1 to
1-1/4 hours.
Grease a 10" tube pan. Shape dough into 28 balls. Roll each in melted
butter, then in mixture of 3/4 cup sugar and cinnamon. Arrange in
pan; sprinkle with any remaining sugar mixture. If nuts are used,
scatter among the balls as pan is filled. Let rise till double, about
1 hour.
Bake at 350°F for 35 to 40 minutes. Cool in pan 15 to 20 minutes.
Invert on rack; remove pan.
