For individual rolls place each roll on greased cookie sheet.
|1/2 cup milk|
1/2 cup sugar
1 and a 1/2 teaspoons salt
1/4 cup margarine (1/2 stick)
1/4 cup warm water (105 to 115 degrees)
2 packages or 2 cakes yeast
2 eggs (beaten)
4 and a 1/2 cups unsifted flour
|Scald milk; stir in sugar, salt and margarine. Cool to lukewarm. Sprinkle or crumble in yeast; stir until dissolved. Stir in lukewarm milk mixture, beaten eggs and half of the flour; beat until smooth. Stir in remaining flour to make a slightly stiff dough. Turn dough out on lightly floured board. Knead until smooth and elastic, about eight minutes. Place dough in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk. About 1 hour.|
Punch down; and divide into four parts. Roll out on a floured board about 1/2 inch thick. Cover with melted butter. Cover with brown sugar. Sprinkle with cinnamon. Add nuts if desired. Start on one end and roll dough. Cut into 3/4 inch pieces. Spray a 9 inch baking pan or baking dish with Baker Joy. Place 3/4 inch pieces in pan or dish. Allow to rise to double in size. Approximately 1 hour or longer. Bake in 350 degree oven for approximately 15 to 20 minutes. Remove and ice or glaze.