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Makes 24 rolls.

Ingredients
5-1/2 to 6 cups all-purpose flour
1-1/2 tsp. salt
3/4 cup sugar
2 pkgs. active dry yeast
1 cup milk
2/3 cup water
3/4 cup butter or margarine
2 large eggs, lightly beaten
3/4 cup firmly packed brown sugar
2 TBS. cinnamon

Directions
  1. In a large bowl, stir together 5 cups of flour, 1/2 cup sugar, salt and yeast.
  2. In a 2 quart pan, combine milk, water and 1/4 cup butter, cut up.
  3. Place over low heat and cook until warm; butter does not have to melt completely.
  4. Gradually add liquid mixture and eggs to dry ingredients, mixing to blend.
  5. To mix with dough hook, add 1/2 cup flour and beat at high speed until dough pulls cleanly away from the sides of bowl and feels only slightly sticky, about 4 minutes. Add additional flour if necessary.
  6. To mix with as spoon, beat in 1/2 cup flour until dough is stretchy. Add another 1/4 cup flour if dough is sticky.
  7. Turn dough out onto a floured board and knead until smooth and elastic, 8 to 12 minutes.
  8. Add more flour if required to prevent sticking.
  9. Place dough in a greased bowl, turning over to grease the top. Cover with plastic wrap and let rise in a warm place until double, about 45 minutes.
  10. Punch dough down and divide in half.
  11. On a floured board, roll each half out into a 9 by 18 inch rectangle.
  12. Melt remaining 1/2 cup butter.
  13. Brush 2 TBS. butter over each piece of dough.
  14. Set inside remaining butter.
  15. Mix together 1/4 cup of sugar, cinnamon and 1/4 cup brown sugar.
  16. Sprinkle sugar mixture evenly over dough.
  17. From a long side, roll each piece of dough into a log.
  18. Pinch edges to seal.
  19. Cut each portion crosswise into 12 equal pieces.
  20. Use 4, 8 inch round cake pans or 3, 9 inch round pans.
  21. Brush each pan with about a tablespoon of melted butter, then sprinkle each with about 2 TBS brown sugar.
  22. Set rolls, cut side up, in pan, placing 6 in each 8 inch pan or 8 in each 9 inch pan.
  23. Cover lightly with plastic wrap and chill for at least 2 hours, or as much as 24. Before baking, let rolls stand at room temperature for 20 minutes.
  24. Uncover and bake at 350° until golden brown, 25 to 30 minutes.
  25. Immediately invert onto serving tray.

The Cook:   Anonymous Keywords: bread, breakfast, sweets
Category: Breakfast
Cookbooks: All
Recipe #692 was added on April 22, 2006 by deebeeeff and last updated on February 15, 2022.


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