Divide dough in half.
Roll dough into rectangle to about 1/2-inch thickness.
Melt 1 stick margarine in a 9 x 13-inch pan. Pour over dough, leaving some in pan.
Spread generous amount of brown sugar on top of dough.
Sprinkle on cinnamon.
Roll up into jelly roll.
Slice into 1-inch rolls and place into pan.
Let rise in warm place until doubles in bulk.
Bake at 400\u00b0 until brown. Make glaze of 1 cup powdered sugar and milk.
Drizzle on hot rolls.
In a small bowl, evenly mix the sugar and cinnamon.
Separate each roll and cover with melted butter.
Cover the buttered roll with the cinnamon and sugar.
Bake as directed on package of refrigerator rolls.
Prepare 1/4 recipe Deluxe Rolls.
When dough is light, turn out on board and knead in 1/4 cup raisins or currants.
Pat out into a circle, about 7-inches in diameter.
Brush with melted butter.
Crease and fold like a Parker House roll.
Brush with melted fat.
Cover and let rise about 1 hour or until doubled in bulk.
Bake in moderate oven (375\u00b0) for 25 to 30 minutes.
While still warm, brush with confectioners frosting; sprinkle with chopped nuts.
ans; set aside. After Parkerhouse Rolls dough has risen per directions
Melt honey with butter.
Combine brown sugar with cinnamon. Dip rolls in sugar and cinnamon mixture.
Place rolls in bottom of greased cake pan, then pour honey and butter sauce over the rolls. Sprinkle the nuts on top.
Bake at 350\u00b0 for 25 to 30 minutes.
Cut rolls in half and roll in a cinnamon/sugar mixture.
Put in a greased 9 x 13-inch pan.
Melt ice cream, sugars and margarine together and pour over rolls in pan.
Bake at 350\u00b0 for 20 minutes.
Turn upside-down on a cookie sheet to serve.
Mix cinnamon and sugar.
Dip each roll in melted butter, then in cinnamon-sugar mix.
Place in pans.
Bake according to directions on rolls.
Remove from oven.
Loosen rolls immediately.
ough for No-Knead Flatbreads Recipe #387518.
Prepare 2 large
ne minute. Drain & place in refrigerator to cool.
In a
ellyroll pan and put in refrigerator (or freezer, if you're
Follow Refrigerator Yeast Rolls recipe, then roll 1/3 of dough into a 14 x 10-inch rectangle.
Brush with melted butter.
Sprinkle with sugar and ground cinnamon.
Roll up, starting at long end. Cut crosswise into 3/4-inch thick slices.
Place in 2 lightly greased 9-inch round cake pans.
Let rise and bake as directed on Refrigerator Yeast Rolls recipe.
4 cups for 1/2 recipe) . Stir until just mixed, cover
Stir ingredients together in order given.
Refrigerate dough at least 12 hours.
(Dough may be kept in refrigerator for several days.)
Roll dough into your favorite shape on a lightly floured board; let rise 2 hours before baking.
I make plain dinner rolls, pecan rolls and cinnamon rolls with this recipe.
Bake at 375\u00b0 for 10 minutes.
Number of servings: 3 dozen.
oint, place mixture in the refrigerator for 2 to 3 hours
tored, tightly covered, in the refrigerator for up to 2 weeks
ough to cut.
Cut rolls in half. Place 24
an. (See picture posted with recipe) You can also use a
Preheat oven 450 degrees.
Place yeast in bowl, add sugar, salt, milk, and add mashed potatoes and half of the flour.
Beat well.
Add softened shortening.
Reserve 1 c. flour for kneading dough.
Turn out on board and knead until smooth.
Put in greased bowl, cover and place in refrigerator.
Take out as much as need. Shape in rolls.
Let rise in warm place until doubled.
Bake 15 - 20 minutes.
Mix and knead well, let rise to twice the size.
Put in refrigerator.
About 2 to
3
hours
before ready to use, make into rolls and let rise
to
twice\tthe
size.
Bake
20 to 30 minutes in 350\u00b0 oven.
lan to store dough in refrigerator for
later use, dissolve