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Cinnamon Rolls
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1/2 c | margarine melted |
1 c | dairy sour cream |
1/2 c | sugar |
1 1/2 teas salt | |
2 packages | Fleischmanns Dry Yeast |
3/4 c | warm water, (105-115 F) |
1 | egg at room temp |
5 1/2 to 6 1/2 c | unsifted flour |
Melted margarine | |
1 c | chopped pecans |
1/2 c | packed light brown sugar |
1/2 teas ground cinnamon
Combine margarine, sour cream, sugar & salt. Dissolve yeast in warm water. Add sour cream mixture, egg & 3 cups flour; beat until smooth. Add flour to make a stiff dough on floured board; knead 8 to 10 minutes. Place in greased bowl, grease top, cover. Let rise until doubled, about 1 hour & 15 minutes. Roll into two 9x16 inch rectangles. Brush with margarine. Combine sugar, cinnamon & pecans, sprinkle on dough. Roll up. Seal seams. Cut and place in circles on grassed baking pans. Cover, let rise until doubled (about 1 hour). Bake at 325* about 35 minutes. Frost while warm.
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