Cinnamon Knots

Here is the Bread, roll recipe for the week.....

Cinnamon Knots
Mrs. Virgil Sullivan

2 package dry yeast
1/2 cup warm water
3/4 cup scalded milk
1/4 cup sugar
2 cups butter or margarine
2 eggs, slightly beaten
4 1/4 cup flour, sifted
1 cup sugar
3 Tablespoon cinnamon

Dissolve yeast in water. When milk is scalded add sugar and 1 cup butter. Stir until melted and dissolved, then add eggs, yeast and flour. Mix until blended, by hand. Cover lightly and refrigerate overnight.. divide dough in half. roll out each half to a 12 x 8-inch rectangle. Cut strips 1/2 x 1 x 6-inchs. dip each strip into 1 cup melted margarine then into a mixture of 1 cup sugar combined with 3 Tablespoons cinnamon. Tie them into knows and put on greased cookie sheets. Let set until double in bulk about 1 hour. Bake 12 to 15 minutes at 350 degrees.

Caramel Rolls

Here is first recipe for Tuesday...Carmel Rolls....after this week if you make every recipe your family and you might gain a few pounds, lol

Caramel Roll
Mrs. Betty Langston

1/4 cup sugar
1/4 cup shortening
1 1/4 teaspoon salt
1 cup milk, scalded
1/4 cup warm water
1 package dry or compressed yeast
1 egg, beaten
3 3/4 cups all-purpose flour, sifted
2/3 cup brown sugar
1 teaspoon cinnamon

Combine sugar, shortening, salt and scalded milk. Stir until shortening melts. cool to lukewarm. Pour warm water into small bowl . Sprinkle or crumble yeast  and stir until dissolved. Add egg and yeast to lukewarm milk mixture. Blend. Add 2/3 cup flour and beat until smooth. Add remaining flour gradually, mixing well. Turn out on well floured board and knead until smooth and elastic. Shape into ball and place in greased bowl. Cover and let rise in warm place until double in bulk.

Topping

6 Tablespoon margarine, melted
2/3 cup brown sugar
1/2 cup pecans, broken

Combine margarine and sugar and spread in bottom of 13 x 9 x 2-inch pan. Sprinkle with pecans.

Punch dough down. Turn out onto floured board and roll into rectangle 1/2-inch thick. Brush generously with margarine . Sprinkle with brown sugar, and cinnamon mixed. Roll up like jelly roll. Cut into 1-inch slices. Place cut side down in pan over mixture. Let rise in warm place until double in size. Bake 25 to 30 minutes at 375 degrees. Turn out immediately. Makes 18 to 20.

Chocolate Cinnamon Buns

This week will finish off the bread category of the 1967 Kansan Silver Spoon Cookbook, so We will try for two recipes a day. Mon-Fri.

First recipe  for Monday is Chocolate Cinnamon Buns....oooohhhh Chocolate need I say more.

Chocolate Cinnamon buns
Mrs. Esther V. Meeks

3/4 cup warm water ( 110 to 115 degrees)
1 package dry or compressed yeast
1/3 cup margarine
1 teaspoon salt
1/3 cup sugar
1 egg
1/2 cup cocoa
2 1/4 to 2 1/2 cups flour, sifted
1 1/2 teaspoon cinnamon
3 Tablespoon sugar
1 Tablespoon butter
 nutmeats, chopped

Dissolve yeast in warm water. Add margarine, salt, egg, sugar , cocoa and 1 cup flour. Mix well, then add remaining flour. Cover with cloth un til double in bulk, about 1 hour. Stir down and turn out onto floured board. Roll in rectangle. Combine cinnamon, 3 Tablespoon sugar and 1 Tablespoon butter and spread on dough. Sprinkle with nutmeats. Let rise until double in bulk, about 40 minutes. Bake 25 minutes at 375 degrees. Remove from pan and ice immediately with confectioners sugar icing. Sprinkle with nutmeats.


* note- roll up like jelly roll and cut in slices after putting the cinnamon/sugar mixture and sprinkle with nuts, if desired.

Quickie Cinnamon Rolls

I love cinnamon rolls anytime.

Quickie Cinnamon Rolls
Mrs. Vincent C. Solomon

1/4 cup warm water
1 package active dry yeast
1/3 cup lukewarm milk
2 Tablespoons sugar
1 teaspoon salt
2 Tablespoon shortening
1 egg
2 to 2 1/4 cup all-purpose flour, sifted

Soak yeast in warm water 5 minutes ( if cake yeast is used, 1 cake should soaked in lukewarm water). Pour milk over sugar and salt in bowl. Stir to dissolve. Beat in shortening, egg, 1 cup flour and softened yeast. Cover with wax paper. Let rise in warm place (80 to 85 degrees) 15 minutes. Stir in remaining flour to make a soft dough. Turn out onto lightly floured board. Knead lightly. Roll into 8 x 15 -inch rectangle. Spread with soft butter and sprinkle with cinnamon and sugar. Roll dough lengthwise like a jelly roll. Cut into 152 equal pieces. Place in greased muffin tins. Cover with greased waxed paper. Let rise in warm place 20 minutes. Bake 15 to 18 minutes at 425 degrees. Ice while still warm with confectioners sugar icing. Makes 1 dozen.

Cinnamon Rolls

I just love cinnamon rolls.

Cinnamon Rolls
Mrs. D. S. berry

1 package dry yeast
1/4 cup warm water
1 cup milk, scalded
2 Tablespoon shortening
1 teaspoon salt
1 egg, well beaten
2 Tablespoon sugar
3 1/2 cup flour, sifted

Soften yeast in warm water. Combine milk, shortening, sugar , salt and cool to lukewarm. Add soften yeast and egg. Gradually stir in flour to form soft dough.Beat vigorously. cover and let rise in warm place until double in bulk, about 2 hours.
Roll 1/2 dough on lightly floured surface to rectangle 1/4-inch thick. Brush with 4 Tablespoon margarine. Sprinkle mixture of 1/2 cup sugar and 3 teaspoon cinnamon and roll as for jelly roll. Seal edges and cut into 1-inch slices. Place ingreased baking pan. cover and let rise until double in size. Bake 25 minutes at 375 degrees. Makes 24 rolls. Remove from pans, cool and frost with confectioners icings.

Confectioners icing

Add sufficient top milk or cream to 1 cup confectioners sugar to make a spreading consistency.

Danish pastry

Ok, I have fallen behind on the bread recipes , so here is one...Fridays has been busy.

Danish Pastry
Betty L. Rippetoe

1 package dry yeast
1/4 cup warm water
1/3 cup granulated sugar
1 teaspoon salt
1/4 cup shortening
1 cup scalded milk ( cooled)
2 eggs
1/4 teaspoon vanilla
1/4 teaspoon lemon extract
1/4 teaspoon mace
3 1/2 to 4 cups flour
1 cup soft shortening ( would use butter or margarine here)
1 egg, beaten

Combine yeast and water. Mix sugar, shortening, milk and salt. Beat in eggs, add yeast, extracts, mace and 3 cups flour and mix well. add rest of flour. mix and let rise until doubled. Roll 1/3-inch thick and dot with 1/2 cup soft shortening. fold and seal edges, then dot with rest of soft shortening. fold and seal edges. place in greased bowl. Cover and let rest 20 minutes. Roll 1/3-inch thick and shape into rolls. Roll 1/4-inch thick and brush with butter or margarine, sprinkle with brown sugar and cinnamon and chopped nutmeats, and then either roll and cut into separate rolls or place in ring and slash every inch about 1/2 way thru roll. let rise until double. Bake 25 to 30 minutes at 350 degrees or until brown.

ICING

1/4 cup orange juice
1 cup confectioners sugar

Combine two ingredients and mix well. Spread on pastry while still warm.

Sugar Cinnamon Loaf

This recipe is from 1967 and who doesn`t like cinnamon and sugar together.

Sugar Cinnamon Loaf
Mrs. F. E. Haas

2 packages yeast
1/4 cup water
1 cup milk, scalded
1/2 cup sugar
1 Tablespoon salt
1/4 cup shortening
5 1/2 to 6 cups flour, sifted
2 eggs
2 Tablespoons butter, melted
1 Tablespoon cinnamon
1/2 cup sugar

Soften yeast in warm water. Scald milk and add 1/2 cup sugar, salt and shortening. Cool to lukewarm. Add 2 cups flour and mix well. Add enough more flour to make a soft dough. Turn on floured board. Knead until smooth, about 10 minutes. Place in greased bowl and grease top. Cover and let rise 2 hours. Punch down and divide in 2 pieces. Shape into small balls and let rise 10 minutes.
Roll each piece into long narrow rectangle 6-inch x 20 -inches. Brush with 2 Tablespoons butter. Sprinkle with sugar cinnamon mixture. Roll as for roll and seal ends. Place on 2 greased 8 1/2 x 4 1/2 x 2-inch pans. Brush tops with butter and let rise until doubled in size, about 1 hour. Sprinkle with sugar cinnamon mixture. Bake 45 to 50 minutes at 375 degrees.

Caramel Pecan Rolls

Home-made cinnamon rolls---all I can say is yummmmmmmmy!!!!!!!
You know a person can eat these in the morning and then go exercise them off,lol.

Caramel Pecan Rolls
Mrs. Delbert Aye

1 package yeast
1 cup water, warm
1/4 cup granulated sugar
1 teaspoon salt
2 Tablespoons margarine, soft
1 egg
3 1/4 to 3 1/2 cups flour
1/3 cup margarine , melted
1/2 cup brown sugar, packed
1 Tablespoon corn syrup
2/3 cup pecans
1/2 cup granulated sugar
2 teaspoons cinnamon
1 cup raisins, if desired

Dissolve yeast in warm water. Stir in 1/4 cup sugar, salt, 2 Tablespoons margarine, egg and 2 cups flour. Beat until smooth, then work in enough remaining flour to make dough easy to handle. Knead for a few minutes until smooth. Grease large bowl. Put dough in dough, then turn so greased side is up. Cover and refrigerate up to 4 to 5 days, if desired.
To use at once, let dough rise until double in bulk. Combine melted margarine, brown sugar, corn syrup and nutmeats. Pour into greased oblong, 13 x 9 1/2 x 2-inch . Combine 1/2 cup sugar and cinnamon. Roll out dough to 1/2-inch thickness. Spread with a little butter and sprinkle with raisins, if desired and sugar and cinnamon. Roll up lightly, cut in 1 -inch slices and place on top of sugar mixture. Let rise until double, 1 1/2 to 2 hours. Bake 25 to 30 minutes at 375 degrees. For plain cinnamon rolls, omit margarine and brown sugar, mixture in boottom of pan.