Nancy's Kitchen - Tried and Tested Recipes
2 cups Whole
1/2 cup Vegetable Oil
1 packages Active Dry Yeast
4 cups (Plus 1/2 Cup Extra, Separated)
(heaping) Baking Powder
(scant) Baking Soda
Plenty Of Melted
1 cups granulated sugar or 1/2
cup + 1/2 cup brown sugar
Sprinkling Of Cinnamon
1/2 bag Powdered
1 teaspoons Maple or
1/8 cup Milk
Tablespoons Melted Butter
Mix the milk,
vegetable oil and sugar in a pan.
“Scald” the mixture (heat until just
before the boiling point). Turn off heat
and leave to cool 45 minutes to 1 hour.
When the mixture is lukewarm to
warm, but NOT hot, sprinkle in both
packages of Active Dry Yeast. Let this
sit for a minute.
Then add 8 cups
of all-purpose flour. Stir mixture
together. Cover and let rise in an oiled
bowl for at least an hour.
rising for at least an hour, add 1 more
cup of flour, the baking powder, baking
soda and salt. Stir mixture together.
(At this point, you could cover the
dough and put it in the fridge until you
need it – overnight or even a day or
two, if necessary.
Just keep your
eye on it and if it starts to overflow
out of the pan, just punch it down).
When ready to prepare rolls:
Sprinkle rolling surface generously with
flour. Take half the dough and form a
rough rectangle. Then roll the dough
thin, maintaining a general rectangular
Drizzle 1/2 to 1 cup
melted butter over the dough. Now
sprinkle 1 cup of sugar over the butter
followed by a generous sprinkling of
cinnamon. Now, starting at the opposite
end, begin rolling the dough in a neat
line toward you.
Keep the roll
relatively tight as you go. Next, pinch
the seam of the roll to seal it. Spread
1 tablespoon of melted butter in a seven
inch round foil cake or pie pan.
Then begin cutting the rolls
approximately ¾ to 1 inch thick and
laying them in the buttered pans. Repeat
this process with the other half of the
Let the rolls rise for 20
to 30 minutes, then bake at 375 degrees
until light golden brown, about 15 to 18
For the frosting, mix
together all ingredients listed and stir
well until smooth. It should be thick
but pourable. Taste and adjust as
needed. Generously drizzle over the warm
rolls. don't skimp on the frosting.
Cook's Note: Self rising flour can
be used in place of all purpose flour.
If using self rising dont forget to omit
the baking powder, baking soda and salt.
Self Rising flour already has all those