City School Sweet Rolls
Nb persons: 17
Yield:
Preparation time:
Total time: 3 hours
Source: Recipe By : Los Angeles Times 9/23/82
| 4 cakes | yeast |
| 2 cups | lukewarm milk, (or 1 cup milk plus 1 cup water) |
| 1/2 cup | sugar |
| 2 teaspoons | salt |
| 1/2 cup | shortening |
| 1 large | egg |
| 1 cup | cake flour |
| 5 cups | bread flour |
| 3/4 to 1 1/2 tsp | ground nutmeg |
| 1/4 cup | butter or margarine, melted |
| Cake Crumb Filling Powdered Sugar Glaze Dissolve yeast in milk. Combine sugar, salt, shortening and egg at low speed for 1 minute. Add milk mixture and mix 1 minute. Add flours and nutmeg and mix only enough for flour to be well incorporated, not more than 5 minutes. Roll out to a rectangle shape. Brush with melted butter and sprinkle with Cake Crumb Filling. Roll up jellyroll fashion. Slice into 1½" slices. Place on greased baking sheets, cut side down and pat out fairly flat. Let rise until doubled. Bake at 400° for 15 minutes. When partially cooled, brush with Powdered Sugar Glaze. CAKE CRUMB FILLING: | |
| 1 cup | plain bread crumbs |
| 1/2 cup | packed brown sugar |
| 1 teaspoon | cinnamon |
| Combine and mix well. POWDERED SUGAR GLAZE: | |
| 2 cups | powdered sugar |
| 1/4 cup | hot water |
| 1 teaspoon | vanilla |
Mix powdered sugar into hot water until smooth. Stir in vanilla.
Recipe uploaded with Shop'NCook recipe organizer software.
Back to Shop'NCook recipe database