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Ingredients (makes
16)
¼ cup milk
¼ cup granulated sugar
½ teaspoon salt
3 tablespoons butter or margarine
1 (¼ ounce) package active dry yeast or 2 ½ teaspoons
¼ cup warm water
1 ½ cups all-purpose or bread flour
1 large egg
¾ cup all-purpose or bread flour
2 tablespoons margarine, melted
¼ cup packed brown sugar
½ teaspoon ground cinnamon
1 tablespoon butter or margarine, melted
1 cup sifted powdered sugar
2 tablespoons milk
In a small bowl,
combine scalded milk, sugar, salt, and butter; stir until the butter
melts.
In a larger bowl,
dissolve yeast in warm water. Stir in the milk mixture, 1 ½ cups
flour, and egg; beat on medium speed with an electric mixer until
smooth. Stir in ¾ cup flour to make a stiff dough.
Turn the dough out
onto a floured surface and knead for 8 minutes, or until smooth and
elastic. Place the dough in a greased bowl, turning to grease the
top. Cover and let rise in a warm place for about 1 hour.
Turn the dough out
onto a lightly floured surface and roll into a 12 x 8-inch
rectangle. Brush surface with melted butter. Sprinkle with brown
sugar and cinnamon. Roll up from the long side and seal the edges
with water.
Cut into 1 inch
slices and place in greased muffin tins. Brush the tops with melted
margarine. Using a fork, gently lift the center of the rolls to form
a peak. Cover and let rise in a warm place about 40 minutes.
Bake at 180°C
(350°F). for 20 minutes or until
done.
Combine powdered
sugar and milk; beating well. Drizzle over the warm rolls.
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