| Ingredient |
Quantity |
| Yeast, active dry |
1 tablespoon |
| Water |
1/4 cup |
| Milk, scalded |
1 cup |
| Salt |
1 1/2 teaspoons |
| Granulated Sugar |
1/4-1/2 cup |
| Shortening |
1/3-1/2 cup |
| Beaten eggs |
1 or 2 |
| White or all-purpose flour |
4 1/4 cups |
Dough
Soften yeast in lukewarm water. Scald the milk, cool. Add shortening, salt, and sugar. Add flour to make a thick batter. Add yeast and eggs. Beat well. Add enough more flour to make a soft dough. Cover and let rest 10 to 15 min. Turn out on lightly floured canvas-covered kneading board. Knead well until the surface is smooth and satiny, and is covered with tiny blisters. Place in an oiled bowl. Cover tightly and let rise until slightly more than doubled in bulk. Punch down and let rise 30 min. Punch down and let rest 10 min.
| Butter |
1/2 cup |
| Granulated Sugar |
1 cup |
| Cinnamon |
1 tablespoon |
| Brown Sugar |
1/2 cup |
Roll dough into oblong (14×8). Brush melted butter and sprinkle with cinnamon, sugar, brown sugar, and nuts if desired. Roll up and cut into one inch slices. Place on oiled pan. Cover with a damp cloth and let rise in a warm place until doubled. Bake at 350 degrees for 10 to 20 minutes. Watch closely until golden.
Frosting
| Powdered Sugar |
2 cups |
| Butter |
2 tablespoons |
| Vanilla Extract |
1/2 teaspoons |
| Whole Milk |
as needed |
Cover with frosting while warm. Mix powdered sugar, butter, vanilla, and milk as needed.
Source: Mom’s Recipe