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| Bread |
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| 5 cup |
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white sifted flour |
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| 1 Tbs |
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yeast |
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| 2 Tbs |
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warm water |
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| 2 Tbs |
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sugar |
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| 1 tsp |
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soda |
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| 3 tsp |
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baking powder |
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| 1 1/2 tsp |
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salt |
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| 1 cup |
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Crisco |
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| 2 cup |
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buttermilk |
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| Toppings |
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| 1 cup |
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butter, melted |
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cinnamon |
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sugar |
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raisins |
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| 1 |
Add yeast to warm water and set aside. Mix dry ingredients together real good then add the yeast and warm water mixture, mix. Add buttermilk until to form dough. Put in fridge, to store IF necessary. |
| 2 |
Before using allow to come to room temp. Roll into 1/2 inch rectangle. Mix together melted butter with sugar and cinnamon to taste. Allow to thicken slightly and spread onto dough. Sprinkle raisins over dough and roll up. Cut crosswise to form rolls to desired thickness. |
| 3 |
Bake @ 400° till golden brown. |
| 4 |
To 1 T milk stir in pinch of salt and enought confectioners sugar to make thick glaze for rolls. |
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| Servings: 1 |
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| Recipe Source |
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Source: Paula ARG Kernachan
This is using Aunt Mildred's Angel Biscuits to make cinnamon yeast rolls, the way grandmother made them.
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |