The Duke's Cinnamon Rolls

I grew up on these evil b-tards, and they are worth every ounce of the hideous and horrible trouble that comes with attempting them. Don't be sad if you screw them up the first few times, it happens.  This recipe yields a good couple dozen, so feel free to cut it in half.  It's a farmer's recipe, and farmers like to feed people.

1 cup milk
1/4 cup sugar
1 tsp. salt
1/4 cup oleo (which is margarine, and yes, must be)
1/2 cup warm water
2 packages yeast
2 eggs, beaten well
5 1/4 cups flour

In a large bowl,  follow the directions on the yeast. Remember, the bowl should be warm.  I let mine soak in hot water for a bit first, then dump it and add the warm water and sprinkle the yeast.  SPRINKLE the yeast, don't just dump it, stirring until it dissolves. Lumpy yeast is not our friend.

While your yest gets happy and bubbly in the big bowl, take a medium pan and rise it with water.  Add your milk.  Then scald the milk.  These means heating it to that stage JUST BEFORE boiling, but not boiling.  You know, when it's little bubblies and you want to add the noodles, but it's not a boil and you know you shouldn't?  Take off the heat and stir in sugar, salt and oleo (which is margarine). Cool to lukewarm.

Is your yeast happy and bubbly?  Good.  If not, you have bad yeast, and you need to try again.

Add lukewarm milk mixture, eggs, and two cups of flour to yeast. Beat until smooth. Stir in enough of remaining flour to make a soft dough. Turn out onto lightly floured board/table. Knead until smooth and elastic. Place in greased bowl. Cover and let rise in a warm place until doubled in size (30-60 minutes-ish).  If I do it on my lunch break, I cover the top with a damp, not sopping wet, dishrag.

Punch down and turn out on lightly floured board/table. Divide into 3 equal parts.  It's easiest to cut dough with dental floss.  Just scootch it under like you were going to tie it, and pull it tight.

Roll out each piece until about 14 X9 inch. Brush with melted oleo. Sprinkle with 3/4 cup sugar and 1 tsp. cinnamon mixture. Roll up and seal edges. Cut each into 9 equal pieces. Place cut side up on greased pan and brush with oleo. Cover and let rise in a warm place until doubled again.  This could take anywhere from 30 minutes to two hours, depending on the time of year and how warm it is.

Bake 350F 30-35 minutes.


Play with cinnamon mixture to your liking!

Bon Appetite!