Thursday, October 15, 2009

Yeast Rolls/Cinnamon Rolls

This recipe is from my mom--titled Mrs. Draper's rolls. She was a Pastor's wife when I was very young. I love to make up the dough at night and then roll them out before church on a Sunday. They are light and airy rolls.

Yeast Rolls/Cinnamon Rolls

Dissolve 1 pkg(2 ¼ tsp)yeast in ½ cup warm water

Add one at a time:

1 cup warm water
1 egg slightly beaten
½ c sugar
1 ½ t. salt
½ cup oil ****
4 cups flour

Leave dough in bowl and cover with lid. Let sit a couple hours—Can even sit all night—can be put in refrigerator over night.

Lift dough out onto lightly floured surface. Make into butter horn roll or other dinner rolls(roll into circle and cut into crescents) Let rise until doubled. Bake at 400 for 8-10 minutes.
This can also be made into cinnamon rolls.

Roll ½ inch thick into a rectangle. Spread with soft butter or margarine. Mix ½ c sugar, ½ c. brown sugar and 1 t. cinnamon and pour over top. Roll up tight and but into slices 1 inch thick. Let rise until doubled. Bake at 375 for 15-20 minutes. Drizzle with powdered sugar frosting.

***You can replace the oil with the same amount of fat free plain yogurt to make these with almost no fat.

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