We used to love going to visit my grandmother and finding that she had some of "Margaret's Rolls." Margaret was one of my grandmother's neighbors and also used to be the cook in the two room school my mother attended as a child. They would have fresh bread every day at school. At home, Margaret baked bread in a wood stove. Now, she uses an electric oven but she still can make great rolls. She told me she made 100 for the church breakfast Easter Sunday! We have her recipe; and I made them FOUR times last week. The secret to making these delicious cinnamon rolls is patience!
Margaret's Cinnamon Rolls
2 1/2 teaspoons yeast (one package)
1/4 cup warm water
4 cups flour
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
1 cup warm milk (or water)
brown sugar and cinnamon for sprinkling
powdered sugar, butter, and milk for topping
Dissolve the yeast in the 1/4 cup water.
Mix flour, sugar, and salt.
Add soft butter and yeast mixture to the one cup of warm milk.
Mix the liquid mixture with the dry ingredients.
Mix well and knead until smooth.
Put in a greased bowl and let rise for about an hour (or more).
Punch down the dough and roll out into a rectangle. Spread with softened butter
and then sprinkle generously with brown sugar and cinnamon.
Roll up and cut into 14 rolls. Place in two greased 9 inch pans and let rise again. Patience!
Bake at 400 for 13-15 minutes.
melt 2 tablespoons butter and add about a 1/2 cup powdered sugar to make a paste (I didn't measure) add a LITTLE bit of milk until the mixture is thin enough to spread. easily. Put the topping on the rolls while they are still hot.
Devour them while they are warm.
When we made these yesterday we cut up an apple and added that with the brown sugar and cinnamon. That was also quite good.