Cinnamon Rolls

4 ¼ cups unsifted flour (about)

1/3 cup sugar

1 tsp. salt

2 pkgs. active dry yeast

¾ cup milk

1 cup water

½ cup margarine or butter

2 eggs

Topping

3 tbsp. margarine or butter melted 1 cup sugar

1 tbsp. ground cinnamon

Bake at 350°.

Combine 1 cup flour, 1/3 cup sugar, salt and yeast.

Heat milk, water and ½ cup margarine over low heat to 120° to 130°. Add to dry ingredients; beat 2 min. at medium speed, scraping bowl occasionally. Add ½ cup flour and eggs. Beat at high speed 2 min. Add enough flour to make a stiff batter. Cover tightly. Refrigerate 2 hours or up to 2 days.

Turn onto floured board. Roll into 3-9x12 inch rectangles. Brush with melted margarine. Combine 1 cup sugar and cinnamon. Sprinkle over dough. Roll up from short ends, seal seams. Cut into 1 inch slices. Place 9 slices in each greased 8 inch round pan. Cover; let rise, until doubled, about 45 minutes.

Bake at 375° for 20-25 minutes or until done. Remove from pans. Cool on wire racks. If desired, frost with confectioners’ sugar frosting.

Note: I got this recipe from a Fleischmann’s yeast packet probably over 30 years ago, and I still use it to make cinnamon rolls.

Peg