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Ingredientes
- 3/4 c. Lowfat milk
- 1/3 c. Sugar
- 1 1/2 tsp Salt
- 1/4 c. Shortening
- 2 pkt Or possibly cakes yeast
- 1/2 c. Hot or possibly lukewarm water
- 2 x Large eggs well beaten
- 4 c. Sifted all purpose flour
- 3/4 c. Sugar
- 1 1/2 tsp Cinnamon
- 1/2 c. Melted butter
- 1/2 c. Brown sugar
- 1/2 c. Minced nuts
Direcciones
- Scald lowfat milk. Add in sugar, salt and shortening and cold to lukewarm. Dissolve yeast in water, with 1 teaspoon sugar. Stir in lukewarm lowfat milk mix. Add in Large eggs and 2 c. flour and beat till smooth. Stir in remaining flour. Turn dough out on lightly floured board and knead till smooth and elastic. Place dough in greased bowl and brush top with soft shortening. Cover, let rise in hot place (85 F.) till double in bulk, about 1 hour.
- Divide dough in half. Roll out each half into an oblong about 14 x 9 inches. Brush lightly with butter. Combine 3/4 c. sugar and cinnamon.
- Sprinkle proportionately over the two oblongs. Roll up as for jelly roll to make a roll 9-inches long. Cut each roll into 9 equal pcs. Pour 1/2 c. melted butter into two 9-inch layer cake pans or possibly three 8-inch layer pans. Combine brown sugar and nuts and sprinkle proportionately over melted butter in pans. Place rolls, cut side up in pans. Cover. Let rise in hot place till double in bulk, about one hour. Bake in moderate oven (350 F) for about 30 min.
- Invert pan and allow pan to stay over rolls for a min so syrup runs down sides of rolls. Remove pan.
- Makes 18 rolls.
- Enjoy......
- **))April((**
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 12 servings | |
| Calories 415 | |
| Calories from Fat 142 | 34% |
| Total Fat 16.26g | 20% |
| Saturated Fat 6.66g | 27% |
| Trans Fat 1.43g | |
| Cholesterol 56mg | 19% |
| Sodium 405mg | 17% |
| Potassium 129mg | 4% |
| Total Carbs 61.38g | 16% |
| Dietary Fiber 1.8g | 6% |
| Sugars 28.18g | 19% |
| Protein 6.94g | 11% |
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