Herren's Cinnamon Rolls

Time

Yield

60 servings

Ingredients

Ingredients

1/4 cup butter
1/4 cup sugar
1-1/4 tsp. salt
2 pkg. yeast
1 cup milk
4 cups flour, sifted

Cinnamon Sugar Mixture

2 cups sugar
4 tbsp. cinnamon

Instructions

Let milk come to a boil in heavy saucepan. Add butter, sugar, and salt. Cool. Soften yeast in water and stir into first mixture. Add flour, about half at a time and beat well. Turn out on a floured board, allow to sit for 15 min. then knead until smooth.

Place dough in a buttered bowl, cover with a cloth, and let rise until double in size. Roll out dough on a floured board to about 1/4" thick and cut into rough 8" squares. Work with one square at a time. Brush
melted butter and sprinkle cinnamon and sugar mixture generously over entire surface. Starting at one side of square roll up into tube.

Continue rolling tube back and forth until it is 12 to 16 inches long. Cut tube into wheels approximately 1/2" wide and place flat in pan that has been brushed with melted butter and sprinkled generously with cinnamon and sugar mixture. Note: as this recipe will make 60 to 80 sweet rolls, use 3 or 4 small (6-8") aluminum pans. This will allow you to stagger cooking during your dinner or save to bake off for breakfast.

Place sweet rolls in pan so that they touch, but don't over pack. Brush top with butter and sprinkle mixture generously over entire surface. Let stand at room temperature for 1 hour. Sweet rolls are now ready for baking (18-20 min. at 350°F). Bake now or cover with aluminum foil and refrigerate. Allow 30 min. to bring back to room temperature when removing from refrigerator.

Special note: this dough minus the cinnamon and sugar mixture is the same that we use for our equally delicious parker house rolls. You may wish to save one 8" square of dough and serve your guests both rolls with dinner. Cut square into 1-1/2" pieces. Pull pieces, dip in melted butter, fold over, and place in buttered pan 1/2" apart. Let stand at room temperature for one hour, then bake 15 min. at 350°F.

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