Cinnamon and Lemon Rolls
Take from bread dough in the morning the amount required for one medium loaf of
bread and -mix in one-half cup of soft butter, put in a cool place until about
three o'clock in the afternoon, then roll out thin and spread with warm butter
and sugar. Sprinkle with cinnamon; then cut off strips three inches wide and
roll over until one and one-half inches in width; cut off slices and place in
long gem tins to rise very light. Bake in medium hot oven.
For the lemon rolls turn a little lemon extract into your hand and rub with the
sugar and butter over the dough and then roll and cut the same as for cinnamon
rolls.
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