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Instructions |
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Using a 2 cup measuring cup..Put 1 tsp sugar into 1/2 cup warm water, stir, sprinkle the 6 tsp dry yeast into the sugar water. Set in warm place to rise. When it rises to top of the cup, put 1/2 the flour (2c.)into Lg. mixer bowl. Add remaining dry ingred. Heat milk and butter just to warm. Put with other dry ingredients. Add eggs, yeast water sugar mixture and let turn in mixer until very smooth.
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Gradually add remaining flour until mixer can't handle it, then knead remaining flour in on counter until right consistency or not sticky. Put in greased, lg bowl, and let rise until doubled in bulk. Roll out 3/4 inch thick, spread with butter and sprinkle on desired amount of brown sugar and cinnamon. Roll into two long rolls.
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Make carmel mixture. Melt butter on stove and add brown sugar, and syrup..boil..pour into 10x16 pan or 2 9x13 pans.
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Cut dough rolls in 1 1/2 inch rolls and place them on carmel. Rise again until double in size. Bake 20 minutes at 350. Let cool for 5-6 minutes and flip out on waxpaper lined tray. Enjoy!
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Originally Submitted
9/14/2011
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