Cinnamon Rolls

Ingredients

• 2 cups scalded milk
• 1/2 cup sugar
• 1 compressed yeast cake
• 1 teaspoon salt
• 1/2 cup lukewarm water
• 4 tablespoons granulated sugar
• 3 eggs lightly beaten
• 1/2 teaspoon cinnamon
• 1/2 cup Cottolene
• Flour

Method

1. 1

   Prepare a sponge with lukewarm scalded milk by adding two cups flour and dissolved yeast cake; beat thoroughly; cover and set to rise.

2. 2

   When light, add beaten eggs, Cottolene, sugar, salt, and enough flour to knead (about 6.5 cups).

3. 3

   Knead until smooth and elastic.

4. 4

   Roll out to 0.25 inch thickness, spread with soft butter, sprinkle with sugar and cinnamon.

5. 5

   Roll like a jelly roll; cut off slices 0.5 inch thick; set them close together in a greased pan.

6. 6

   Brush with melted Cottolene, cover, and set to rise.

7. 7

   Bake for thirty minutes in a moderate oven, then brush with egg white diluted with milk.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 82. The excerpt below is the record exactly as published.

lf teaspoons cinnamon. When sugar is partially melted add one and one-half tablespoons flour. Mix well and spread on cake, strew top with blanched and shredded almonds, bake twenty-five minutes in a moderate oven. SALAD ROLLS 1 cup scalded milk. IJ^ cups flour. 3 tablespoons sugar. J^ cup melted Cottolene. 1 teaspoon salt. 2 eggs well beaten. 1 compressed yeast cake dis- J^ teaspoon grated lemon rind. solved in Flour. J^ cup lukewarm water. Process: Put sugar and salt in mixing bowl, pour on scalded milk. When lukewarm add dissolved yeast cake and one and one- half cups flour, beat thoroughly; cover and let rise; when light add melted Cottolene, well beaten eggs, grated lemon rind and just enough flour to knead. Cover and set to rise again; when light turn on a floured board, knead slightly; roll to one-half inch thick- ness, shape with very small biscuit cutter, then roll each biscuit in the shape of a finger roll. Place on a buttered sheet an inch and one-half apart; set to rise, and bake fifteen minutes in a hot oven. Five minutes before removing from oven, brush over tops with white of one egg slightly beaten, diluted with one tablespoon milk. CINNAMON ROLLS 2 cups scalded milk. % cup sugar. 1 compressed yeast cake in 1 teaspoon salt. y^ cup lukewarm water. 4 tablespoons granulated sugar. 3 eggs lightly beaten. }^ teaspoon cinnamon. yi cup Cottolene. Flour

Cook this with the app: pantry check, scaling, and the assistant.