Place sugar, crisco and salt in a bowl. Pour on hot water and scalded milk. Cool to lukewarm. Beat eggs and add to mixture. Dissolve yeast in 1/2 cup lukewarm water and add to mixture. Beat in flour a little at a time - mix thoroughly after each addition. Butter top of mixture. Cover tightly and place in refrigerator at least 3hours. (Can be kept up to two weeks - but you must punch the dough down every other day) Shape into rolls. Place in a well greased(buttered)pan and let rise to double size. Bake 400-425 oven 12-15min Cinnamon Rolls Roll some dough into rectangle. Spread with soft butter. Sprinkle on a little white sugar and cinnamon. crumble on brown sugar. (Sprinkle toasted pecan or walnuts) Roll up and slice about 1'thick and place in well buttered pan with brown sugar lightly crumbled over bottom. Let rise to double size. Bake 400-425 for 12-15min.
Jeanne Simonson, Nifty's mother from St Paul, gave me this recipe and actually came over to my house and we made them, while Tim was in taking a nap, that's how old it is!!!!
This recipe has been added to the following public cookbooks:
Jeanette's Cookbook
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ☆ | mbmehner
01/09/08 09:28 AM | A warm roll is yummyWhen the children were growing up, I had a recipe like the one you show. My extra refrig held the dough, that I could pull out a piece to make up some special things for breakfast. I'm 80, and the oldest son is 61. Sure like to thank Nifty's mom as I made some cinnamon rolls to test it. |
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