Dessert: Cinnamon Rolls

3 1/4 to 3 3/4 c. flour

1 pkg. Rapid Rise dry yeast

1/4 c. sugar

1 tsp. salt

1/2 c. milk

1/2 c. water

1/4 c. butter or oleo

1 egg

1/4 c. packed brown sugar

2 T. sugar

2 tsp. cinnamon

2 T. softened butter

In large mixer bowl, combine 1 1/2 cups flour, yeast, 1/4 cup sugar and salt.  In saucepan heat milk, water and 1/4 cup oleo until warm (120 to 130).  Butter does not need to melt.  Add to flour mixture.  Add egg.  Blend at low speed until moistened, beat for 3 minutes at medium speed.  By hand, gradually stir in enough remaining flour to make a soft dough.  Knead on floured surface until smooth and elastic, 5 to 8 minutes.  Place in greased bowl, turning to grease top.  Cover, let rise in warm place until doubled, about 1 hour.  Prepare filling by combining brown sugar, 2 tablespoons sugar and cinnamon, and set aside.  Punch down dough.  On lightly floured surface, roll to a 15x12-inch rectangle.  Spread with softened butter.  Sprinkle filling over dough.  Roll up tightly.  Pinch edge to seal.  Cut in 12 slices.  Place in greased 13x9-inch pan.  Cover, let rise in warm place until almost doubled, about 30 minutes.  Bake at 375 for 20 to 25 minutes until brown.  Remove from pan.  Cool.

Mrs. Chris (Betty) Liechty

Our Swiss Pantry II

First Mennonite Church

1987