Use Sweet Roll Dough recipe.
After dough rises, roll into oblong shape.
Spread with mixture of butter, sugar and cinnamon. Roll up tightly, beginning at wide side.
Seal well.
Stretch roll slightly to even.
Cut into 1-inch slices.
Place a little apart in greased pan.
Cover and let rise until double (35 to 40 minutes).
Bake at 375\u00b0 for 25 to 30 minutes.
Using Basic Sweet Roll Dough, roll or pat dough into long, narrow sheet about 1/4 inch thick and 6 inches wide.
Brush with melted margarine.
Mix sugar and cinnamon and nuts if desired. Beginning at long side, roll up like jelly roll.
Pinch sides together.
With a sharp knife cut into 1 inch thick slices.
Place in greased pan.
Cook at 350\u00b0 for 25 minutes.
While hot, glaze with confectioner sugar icing.
pen the cans of sweet roll dough and unroll the dough from each can
Roll dough into rectangle, 15 x 9-inches, on floured surface. Spread with margarine. Mix sugar and cinnamon.
Sprinkle over surface of dough.
Roll up tightly and pinch edges of roll to seal. Cut into nine 1 1/2-inch slices.
Place in pan. Let rise until double, about 2 to 3 hours or overnight in warm place.
Heat oven to 375\u00b0.
Bake 25 to 30 minutes.
Immediately invert pan onto foil.
Let stand 2 to 3 minutes so drippings can absorb into rolls.
For dough, scald milk stir in butter
ch baking pan.
Prepare sweet dough recipe as directed.
In a
n a floured surface; roll dough into a rectangle 1/2-
>Allow White Lily Frozen Roll Dough to thaw at room temperature
ith cooking spray. Spread crescent roll dough out into prepared baking dish
Layout 1 can of crescent roll dough flat in cake pan.
Roll dough to 3/8-inch thick on well-floured surface.
Cut with floured doughnut cutter.
Cover about 1 hour on floured surface so they can rise.
Heat oil (2 to 3 inches) in a deep fryer to 375\u00b0. Slide doughnuts into oil with a wide spatula.
Turn doughnuts as they rise to the surface.
Fry until golden brown.
Remove from oil.
Do not prick doughnuts.
Drain on paper towel.
Refrigerator Roll Dough recipe included in this cookbook.
Preheat oven to 375.
Use 10 x 15 Jelly roll pan, sprayed with PAM.
Spread crescent roll dough over pan.
Bring butter and brown sugar to a boil for one minute, to make caramel.
Spread caramel mixture over dough.
Sprinkle walnuts over entire pan.
Bake 15 - 18 minutes until dough is golden brown and caramel is bubbly.
Remove from oven and pour chocolate chips over pan.
Spread some of the chips out, but leave others whole, for a nice presentation.
Allow to cool before cutting into bars.
50 degrees oven.
Bake sweet rolls per package and set
Roll dough
into rectangles on a lightly floured surface. Spread with butter.
Mix with sugar and cinnamon.
Sprinkle over dough.
Roll up tightly; pinch edges and seal well.
Cut into slices (1 1/2-inches thick).
Place in muffin cups; let rise until double, for 40 minutes.
Bake at 375\u00b0 for 25 to 30 minutes.
Mix powdered sugar, milk and vanilla and spread over rolls.
Dissolve yeast in water.
Combine margarine, sugar and milk and warm until sugar dissolves and margarine melts.
Cool to lukewarm. Add eggs.
Mix in flour.
Stir in flour, then dump onto well floured board and knead in enough flour that it isn't sticky, but is soft.
Cover; set in a warm place and let rise 1 hour.
Punch down and form into any type of dinner or sweet roll.
Bake rolls at 425\u00b0 approximately 20 minutes.
br>Open the dough tube and separate the dough into two rectangular
Dissolve yeast in warm water; set aside.
In large bowl, combine milk, sugar, salt and oleo.
Stir until oleo is melted. Add yeast mixture.
Add eggs and 3 cups flour.
Mix well; add remaining flour until you get a soft dough.
Knead very well and place in a greased bowl.
Let rise until double; punch down and let rise a second time.
Make into rolls.
Let rise and bake.
aper liners.
Unroll cinnamon roll dough into a flat sheet on
ooking spray.
Place cinnamon roll dough on a work surface; cut
ooking spray.
Separate crescent roll dough along perforations into individual portions