Christmas Morning Sweets: Part 1, Rolls


~~~~~~~~~~Tea Donuts~~~~~~~~~~

In large mixing bowl, cream together 10 T. softened butter and 1 C. sugar. Add 2 eggs and mix well.

In another bowl, mix:  3 C. flour — 1/2 t. salt — 1/2 t. nutmeg — 4 1/2 t. baking powder.  Add alternately to big bowl with 1 C. milk (Mama’s Rule: to “add alternately” always begin and end with dry ingredients: dry/wet/dry/wet/dry)

Fill greased mini-muffin pans 2/3 full.   Bake at 350 degrees until golden brown (approximately 25 min.)

While baking, melt 2 sticks butter in a saucepan and allow to cool somewhat.  In small mixing bowl, combine 2 C. sugar and 4 t. cinnamon.When muffins are removed from oven, dump them out of tins and allow to cool about 10 minutes.  Then, roll each BRIEFLY in the cool melted butter and then roll in the sugar/cinnamon mix.  Allow to “air dry” for a while before storing in a sealed container.  Makes 6 dozen.All the “cooling” and “air drying” is to avoid these being “mushy.”  But even when they are “mushy” they are wonderful little “gems” for a breakfast buffet.


~~~~~~~~~~Iron Skillet Caramel Rolls~~~~~~~~~~

In a large bowl, mix a pkg. of yellow cake mix (not pudding kind) and 5 C. of flour.

In a small bowl, dissolve 1 pkg. dry yeast in 2 1/2 C. warm water.

Mix liquid into dry mix with a wooden spoon or your hands.  Let rise in a warm place for about 1 hour.

On well-floured surface, roll out dough to 1/2″ thick rectangle.  Butter dough and sprinkle with white sugar, brown sugar and cinnamon.  Roll up long ways and cut into 24 rolls.

HEAVILY butter bottom and sides of two iron skillets (aprox. 1 stick per skillet).  Sprinkle buttered skillets with brown sugar and pecans (whole or pieces).  Put rolls in skillets and let rise for 1 hour.

Bake at 350 degrees for 15-20 minutes, until golden brown.

Remove from oven and immediately turn rolls out of skillets onto plates.  Scrape out any “caramel” that stays on sides of skillets and spread on top of rolls.


~~~~~~~~~~Mini-Cinnamon Rolls~~~~~~~~~~

First, scald 1 C. milk, and then cool to lukewarm.

In a little bowl or cup, dissolve 1 pkg. dry yeast in 1/4 C. lukewarm water.

In a large bowl, combine:  4 C. flour, 1 t. salt and 1/4 C sugar.  Cut in 2 sticks softened butter.

In a small bowl, combine 2 beaten eggs, the scalded milk and the yeast mixture.  Add to the flour mixture.  Combine lightly.  Cover tightly and refrigerate overnight.

To make rolls: 

First, in a small bowl combine 1 C. sugar and 1 t. cinnamon.

Then, divide dough into 4 parts.  Roll out parts one at a time on a floured surface and then  sprinkle with a fourth of the sugar/cinnamon mixture.  Roll up and cut into 1″ pieces.  Place on cookie sheet and flatten with palm of hand. 

Bake at 350 degrees until lightly browned (+-17 minutes).

Immediately remove to wire racks with a cookie sheet or wax paper under them to catch drips of frosting, and drizzle with thin powdered sugar frosting.

Powdered sugar frosting:  2 T. butter, very soft — 1 t. vanilla — 1 1/2 C. powdered sugar — enough milk to make fairly thin frosting.

These store well on the counter in a container with a lid, and are delicious, warm and cold!

Tomorrow:  Coffeecakes and Mama’s Applesauce Bread

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