MILLER AND PAINE CINNAMON ROLLS
2 C. milk 2 pkgs. yeast
2 b eaten eggs 2 tsp. salt
1 C. sugar 8 C. flour
¼ C. melted margarine ½ C. warm water
Dissolve yeast in warm water. Combine eggs, milk, sugar, melted margarine and salt. Add softened yeast. Gradually stir in flour. Knead then cover and place in a warm place.
Let rise until double in bulk. Punch down and let rise again. Divide dough and roll into 36 X 6 in strips. Spread with melted margarine, white sugar and cinnamon. Roll up jelly roll style and cut into 1 inch slices.
Cover bottom of loaf pan with ¼ C. melted margarine and 1/3 C. brown sugar. Place 6 rolls in each pan, brush tops of rolls with melted margarine and sprinkle again with white sugar and cinnamon. Let rise until double in bulk.
Bake for 15 minutes at 400 degrees.
Yield 4 dozen.
Pecan rolls – add ½ C. pecans to each pan before putting in rolls
Brown sugar icing – 1 cube butter, 1 C. brown sugar, ½ C. milk. Put in double boiler until sugar is dissolved. Put in mixer and thicken with powdered sugar (about 2 cups). Add 1 tsp. vanilla.