Ingredients
- 48 rolls butter muffin tins
- 2 envelopes dry yeast
- 2 eggs
- 3/4 stick
- 1/2 roll rectangular sheets (into)
- 750 gr all purpose flour
- 500 gr flour
- 350 ml milk
- 150 gr sugar
- 130 gr at a time
- 120 ml lukewarm water
- 50 gr sugar
- 6 gr salt
- 4 gr sugar
- 1 gr cinnamon
Combine sugar and cinnamon and sprinkle evenly over dough. Roll up each sheet tightly and lay seam side down. Slice into 1 cm 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 200ºC . Bake rolls for 10 to dozen minutes, until light golden brown. The House of Embers Lake Delton, WI. Bon Appetite ----
