Ingredients
- 48 rolls butter muffin tins
- 2 envelopes dry yeast
- 2 eggs
- 3/4 stick
- 1/2 roll rectangular sheets (into)
- 6 cups all purpose flour
- 4 cups flour
- 1 1/2 c milk
- 3/4 c sugar
- 1 cup at a time
- 1/2 c lukewarm water
- 1/4 cup sugar
- 2 ts salt
- 1 ts sugar
- 1/2 ts cinnamon
Combine sugar and cinnamon and sprinkle evenly over dough. Roll up each sheet tightly and lay seam side down. Slice into 1/2-inch rounds and place in muffin tins. Cover lightly and let rise in warm draft-free area until doubled in bulk. About 15 minutes before rolls are ready to bake, preheat oven to 400 F. Bake rolls for 10 to 12 minutes, until light golden brown. The House of Embers Lake Delton, WI. Bon Appetite ----
