Recipe by dontfencemein
Came across this recipe in one of my Grandmothers old recipe books. It makes one of the softest, yet not sticky doughs I have ever worked with. This is THE ONLY dough I will use for my cinnamon rolls, and fruit rolls.
Top Review by scout729
This was a lovely dough but as mentioned by some other reviewers, I had to add two more cups of flour. I think that much extra flour calls for the addition of a bit more sugar as well as a bit more salt. I ended up with 21 nice sized rolls and my husband and mother both loved them.
- 2 (4 1/2 teaspoon) packages yeast
- 1 1⁄2 cups warm water
- 1 cup lukewarm milk
- 1 cup soft margarine or 1 cup butter
- 2 eggs, beaten
- 1⁄4 cup sugar
- 1 teaspoon salt
- 4 1⁄2 cups flour (approx.)
Directions See How It's Made
- Soften yeast in water in large bowl.
- Add milk, margerine, eggs and sugar.
- Stir in 1/2 of flour.
- Add salt to second half of flour and stir well.
- Turn out onto lightly floured surface and knead till smooth, using flour as needed, but sparingly as dough needs to stay soft.
- Let rise till double in a warm place (I often put my bowl in a sink of hot water if Im in a hurry).
- shape as desired, or makes 18 cinnamon rolls.
- Bake 350 till golden or desired brown-ness.