.........OR CINNAMON ROLLS
Makes 16 dinner rolls or 12 cinnamon rolls. May be multiplied as needed.)
Dough:
1 cup scalded milk
1/4 cup oleomargarine
1/4 cup sugar
1 1/2 teaspoons salt
1 package yeast
1/4 cup lukewarm water
1 beaten egg
flour (approximately 3 - 4 cups - we never measure)
Combine milk, oleomargarine, sugar and salt. Cool to lukewarm. Add yeast softened in water. Add egg, then gradually add flour until the dough is of good working consistency. Knead dough for a number of minutes. Let rise 40 minutes (or until double) in a greased bowl in a warm spot. Punch down; repeat kneading and rising.
FOR WHITE ROLLS:
Roll dough into a large circle on a floured surface. Cut like a pie into 16 pieces; roll each slice starting from the outer part of the circle.
Place on greased cookie sheet. Let rise. Bake in preheated 375' oven for approximately 11 -12 minutes, until golden brown.
FOR CINNAMON ROLLS:
Roll dough into a 16 X 21 inch rectangle. Spread with 1/3 cup melted oleomargarine. Combine 1 cup packed brown sugar with 1 tablespoon cinnamon. Spread over rectangle. Roll up lengthwise and cut into 12 equal slices. Arrange slices on greased pan.
Bake at 400' for approximately 12 minutes (or until done).
Icing:
Combine 1 stick (1/2 cup)oleomargarine, 1 1/2 cup powdered sugar, 1/4 cup (2 oz.) cream cheese, 1/8 teaspoon salt, and 1/2 teaspoon vanilla. Spread warm cinnamon rolls with this icing.
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