Recipes

Summer’s refrigerator Rolls and Cinnamon Rolls

1 Quart (1Pint/4C) Prepared Dry milk (make as directed on package)

1 Quart (1Pint/4C) Scalded milk cooled to lukewarm

2 Packages of active dry yeast

10 Cups Flour (divided)

1 Cup Sugar

1 Tablespoon Salt

1 teaspoon Baking Soda

2 teaspoons Baking powder

1 Cup Oil (add oil last)

Mix milk. Dissolve yeast into Milk. Add 5 Cups of flour, Sugar, Salt, Baking Soda, and Baking Powder and mix, while mixing add oil. Mix in 4 cups of flour and reserve 1 cup for after rise. Cover and let riles in bowl and double (1 to 1 ½ hours). Punch down and add extra flour (the 1 cup reserved).

Knead (not too long) form rolls and grease pan. Bake at 350 to 375 for 12 – 15 minutes.

For Cinnamon Rolls

Roll 1/3 of the dough into rectangle, spread cinnamon spread and roll from long edge. Bake on greased baking sheet. Bake at 350 to 375 for 12 – 15 minutes. Remove and add glaze.

Cinnamon Spread:

8 Tablespoons (cube) soft butter

1 Cup Sugar

6 – 8 teaspoons Cinnamon

Glaze:

2 Cups Powdered Sugar

¼ Cup Hot Milk

½ teaspoon Vanilla

Dash of salt

Whip it good!