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Granny White
Cinnamon Rolls
Makes 20 large rolls
1
2
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3
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2
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8
1
/2 cup warm water (105− to 110−degrees)
pkgs active dry yeast (2 scant TBS)
TBS granulated sugar
1/2−oz pkg instant vanilla pudding
/2 cup butter, melted
eggs, beaten
tsp salt
cups all−purpose flour
cup butter, melted
In small bowl, combine water, yeast and sugar. Stir until dissolved.
Set aside.
In large bowl, make pudding mix according to package directions.
Add butter, eggs and salt; mix well. Add the yeast mixture; blend.
Gradually add flour and knead until smooth, adding "sprinkles" of
flour as needed to control stickiness. Once the dough is no longer
sticky and is soft and silky feeling (like as baby's behind), the
dough is ready.
Place in very large greased bowl. Cover and let rise until double
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