Sweet Roll Dough

Serving Size  : 6    Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       active dry yeast
     1/2  cup           warm water -- 105 to 115 F
     1/2  cup           lukewarm milk -- * see note
     1/3  cup           sugar
     1/3  cup           butter or margarine -- softened
   1      teaspoon      salt
   1                    egg
   4      cups          all-purpose flour -- (3 to 4 cups)

Dissolve yeast in warm water in large bowl.  Stir in milk, sugar, 
margarine, salt, egg and 2 cups of the flour.  Beat until smooth.  Mix in 
enough remaining flour to make dough easy to handle.
   Turn dough onto lightly floured surface; knead until smooth and 
elastic, about 5 minutes.  Place in greased bowl; turn greased side up.  
Cover; let rise in warm place until double, about 1 1/2 hours.  (Dough is 
ready if an indentation remains when touched.) Punch down dough.  Shape, 
let rise and bake as directed.




Cinnamon Rolls
1/2 Sweet Roll Dough
2 tablespoon margarine or butter, softened
1/4 cup sugar or 1/2 cup brown sugar
2 teaspoons ground cinnamon

   Roll dough into rectangle, 15x9 inches, on lightly floured surface; 
spread with margarine.  Mix sugar and cinnamon; sprinkle over rectangle.  
Roll up tightly, beginning at 15-inch side.  Pinch edge of dough into roll 
to seal well.  Stretch roll to make even.  Cut into nine 1 1/2 inch 
slices.  Place slightly apart in greased medium muffin cups, 2 1/2 x 1 1/4 
inches.  Let rise until double, about 40 minutes. Heat oven to 375 
degrees.  Bake until golden brown, 25 to 30 minutes.  Spread rolls with 
glaze while warm.

Glaze
   Mix 1 cup powdered sugar, 1 tablespoon milk and 1/2 teaspoon vanilla 
until glaze is smooth and of desired consistency.


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NOTES : *Scalded then cooled