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Granny’s Apple Cinnamon Rolls aka Rich Sweet Dough

May 2, 2017

Granny’s Apple Cinnamon Rolls aka Rich Sweet Dough

¾ cup milk
½ cup sugar
½ cup oleo (butter)
½ cup warm water, 105 to 115 degrees F.
2 pkg yeast (active dry compressed)
1 egg
2 tsp salt
4 cups flour

Scald milk, stir in sugar and oleo; cool to lukewarm. Measure warm water into warm bowl. Sprinkle in yeast. Stir until dissolved. Stir in lukewarm milk mixture, egg and half the flour. Beat until smooth. Stir in remaining flour to make a stiff batter. Cover tightly with waxed paper or foil. Chill dough for at least 2 hours. May be kept for 3 days.

To Use cut off amount needed and shape as desired.

¼ cup melted oleo (butter)
1 ½ cups finely chopped apples
1 cup chopped pecans
¼ cup sugar
1 tsp cinnamon
Powdered sugar glaze, see below

Preheat oven to 350 degrees F. Prepare dough; brush with melted butter. Combine apples, nuts, sugar and cinnamon; sprinkle over dough. Roll up; seal edges; cut into rings; let rise 1 hour. Bake 20 to 25 minutes. Let cool; glaze.

¼ cup butter, melted
2 cups powdered sugar
1 tsp vanilla
1 to 2 Tbsp milk

Cream together melted butter, sugar, vanilla and enough milk for desired consistency. Left over Glaze keeps well in pint jar with lid.

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks


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