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OF THE 1940'S & 50'S






Cinnamon Buns     BD15949_.WMF (21878 bytes)


1/4 cup warm milk
1/2 cup sugar
1 tsp salt
1 Tbl Cinnamon
4 Tbl butter, softened
2 eggs
1 package dry yeast
1/4 cup warm water
2 1/2 cups white flour


Mix the milk, sugar, salt, cinnamon, butter, and eggs in a large bowl and let cool to lukewarm.  Stir the yeast into the warm water and let it stand for 5 minutes to dissolve.  Add the dissolved yeast to the first first mixture, beat until well mixed, and add 1 1/2 cups of the flour, beating well.  Cover and let rise in a warm place for about 1 hour.  Add the remaining cup of flour and blend in well, adding more flour if necessary to make the dough firm enough to handle.  Knead until smooth and elastic.  Put the dough in a buttered bowl, cover, and let rise until almost double in size.  Punch down, shape into rolls (see below) and let rise for about 1 hour.   Preheat oven to 400F.  Bake rolls for 15-18 minutes (it will be difficult to wait as you smell them baking).  Drizzle a paste of confectioner's sugar and water over top if desired.

To shape the dough into a long, thin cylinder and with a floured knife, cut off pieces about 1/3 inch thick.  Place pieces lightly next to each other in a 2" high baking pan.


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