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City School Sweet Rolls

Source: Los Angeles Times - 9/23/82

Serving size 17



4 cakes yeast

2 cups lukewarm milk (or 1 cup milk plus 1 cup water)

1/2 cup sugar

2 teaspoons salt

1/2 cup shortening

1 large egg

1 cup cake flour

5 cups bread flour

3/4 to 1 1/2 teaspoons ground nutmeg

1/4 cup butter or margarine, melted

Cake Crumb Filling

1 cup plain bread crumbs

1/2 cup packed brown sugar

1 teaspoon cinnamon

Powdered Sugar Glaze

2 cups powdered sugar

1/4 cup hot water

1 teaspoon vanilla extract


Rolls: Dissolve yeast in milk.

Combine sugar, salt, shortening and egg at low speed for 1 minute.

Add milk mixture and mix 1 minute.

Add flours and nutmeg and mix only enough for flour to be well incorporated, not more than 5 minutes.

Roll out to a rectangle shape. Brush with melted butter and sprinkle with Cake Crumb Filling. Roll up jellyroll fashion. Slice into 1 1/2-inch slices.

Place on greased baking sheets, cut side down and pat out fairly flat. Let rise until doubled.

Bake at 400 degrees F for 15 minutes.

When partially cooled, brush with Powdered Sugar Glaze.

Cake Crumb Filling: Combine and mix well.

Powdered Sugar Glaze: Mix powdered sugar into hot water until smooth. Stir in vanilla extract.

Each serving contains about: 580 calories; 331 mg sodium; 85 mg cholesterol; 34 grams fat; 66 grams carbohydrates; 7 grams protein; .77 gram fiber


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