Created By: Elna LaFayette
Time: 2 Hours 30 Min
Portion: 1 serving
3 cups milk – scalded
4 packages of yeast dissolved in 1 cup of water about 105 degrees F, set aside.
1 cup sugar
1 cup butter
8 to 10 cups flour
3 eggs (Elna used only yolks)
Add sugar and butter. When butter is melted, stir real well. Add about 3 to 4 cups of flour and stir really well. Then add beaten egg yolks. Stir well and add yeast. Elna keeps stirring in flour. Then put in a big bowl and keep stirring in flour until it cleans sides of bowl. Turn out on floured cabinet or board. Cover and let rest 10 minutes. Kneed in flour until dough is smooth and not sticky. Either butter or oil your big bowl and put dough in to rise. When it has doubled in size, punch down and kneed several times. Let rise until double again and it’s ready to make into cinnamon rolls.
Elna usually divides into about 4 equal parts. Roll each into approximately 20” squares. Cover with melted butter or margarine. Elna mixed up brown sugar, some white sugar and cinnamon. Sprinkle over buttered squares. Roll up and slice into about 1 or 1 ½ inch pieces and place in pan.
When doubled, bake about 25 minutes in 375 degree oven. Remove from oven and cover with melted butter using pastry brush.
Mix powdered sugar and milk into light glaze and put over rolls while hot.
Randy says you can add raisins or nuts if you want!!!Makes about 4 dozen