Dorothy Walker's Sticky Rolls
- 2 packages dry yeast
- 1 teaspoon granulated sugar
- 1/2 cup warm water
- 1 1/2 cups lukewarm milk
- 1/2 cup granulated sugar
- 2 teaspoon salt
- 2 eggs
- 1/2 cup margarine, melted
- 7 to 7 1/2 cups SIFTED flour
- 1 cup granulated sugar
- 2 teaspoons cinnamon
- 1 3/4 cups margarine, melted
- 2 1/2 cups light brown
- 1 cup water
- Dissolve the yeast with 1 teaspoon of sugar in the water and let stand 5 minutes.
- Add the yeast mix to the other ingredients and beat with electric mixer while
adding the sifted flour. Mix dough by hand when too stiff for mixer and knead for
7 to 10 minutes [should be satiny]. Make a ball.
- Put the ball in an oiled bowl and turn so all the sides are oiled. Cover loosely
with a plastic wrap and a dish towel.
- Heat oven to 200 degrees F and then turn off. Put the covered bowl into oven
and let rise for about one hour or until doubled. Punch down the dough, turning
it again in bowl, and return to oven and let rise again.
- Divide the dough in half and roll out about 1/2 inch thick. Brush on melted margarine
and sprinkle on mix.
- Roll up like jellyroll and cut into 1-inch thick slices.
- Syrup: Stir margarine, sugar and water and bring to boil in saucepan. Pour equal
amounts into two 9 x 13-inch metal baking pans.
- Lay the slices of dough flat in the pans and let rise again for half an hour.
- Pour 1/2 cup warm water over each pan and bake at 350 degrees F for 30 minutes.
- Let the rolls cool for 2 minutes and then put a sheet of foil over the top and
a cake rack over the top of each pan and invert the pan to remove.
Makes 2 dozen.
Posted by philocrates at Recipe Goldmine 6/5/01 3:25:00 pm.
Grange Fair 2000 Winner