Hot Roll Mix
5 lbs. (20 cups) Unbleached Flour
1-1/4 cups Sugar
4 tsp Salt
1 cup Instant Nonfat Dry Milk
Directions: Combine all ingredients in large bowl. Stir together to distribute evenly. Put in a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 6 to 8 months, Makes about 22 cups Hot Roll Mix
Bread Dough
1 Tbsp active dry yeast
1 ½ cups hot (to the touch) tap water
2 eggs, beaten
5 to 6 cups Hot Roll Mix
Directions: In a large bowl, stir yeast into water until softened. Stir in eggs, Beat in 5 cups Hot Roll Mix until blended. Let rest for 2 minutes. Stir in enough o f the remaining mix to make a soft dough. Knead until smooth, 7-10 minutes. Grease bowl. Place dough in bowl turning to grease all sides. Cover with a damp towel. Let rise in a warm place until doubled in bulk, about 1 hour.
To make Cinnamon Rolls
Roll out dough on a lightly floured surface to about 1’ thickness.
Spread softened (not melted) butter on the dough.
Sprinkle with Sugar,
Sprinkle with Cinnamon
Add Raisins and Pecan pieces.
Roll up jelly style .
and then cut in even 2” slices
Place the slices flat side down on a greased pan.
Let the rolls rise for an hour or until doubled in size.
Bake in a 350 F degree oven for 20 minutes or until golden brown.
Serve with Icing
To make Icing
Mix 1 cup Powdered Sugar with 1 Tablespoon of Milk. Mix together then add 1 teaspoon of vanilla, stir again and spread over hot Cinnamon Rolls.
Bonus Pic for F.M. Mom
I asked F.M, are you eating the sugar?
Reply, No!
Then I snapped this picture.
Caught on camera.
