Edgewood’s Iced Rolls
Served at the Edgewood Motel Cafe in Cannon Falls, Minnesota.
Servings: 6
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Ingredients
- 2 packages active dry yeast
- ½ cup warm water, 110° to 115°
- 1½ cups lukewarm milk
- ½ cup granulated sugar
- 2 teaspoons salt
- 2 eggs
- ½ cup butter, softened
- 6½ cups all-purpose flour
- 2 tablespoons melted or soft butter
- 2 teaspoons cinnamon
- ½ cup granulated sugar
Glaze
- Confectioners sugar
- Cream or milk
- Almond or vanilla extract
Instructions
- Stir yeast into water until dissolved. Mix milk, sugar, salt, eggs, butter, and half of flour into yeast; mix with a spoon.
- Add enough remaining flour so that dough can be handled easily. Turn onto lightly floured board and knead until smooth and elastic, about 5 minutes.
- Round up in a greased bowl with the greased side up. Cover with damp cloth or saran wrap. Let rise in a warm place until doubled, about 1½ hours.
- Punch dough down, then let rise again until doubled, about 30 minutes.
- Divide dough into two parts, roll out on lightly floured surface. Top with flour to handle dough easily.
- Combine soft butter, cinnamon and sugar; you may also add chopped pecans or raisins to the cinnamon and sugar mixture. Top dough with cinnamon mixture. Roll up jelly-roll fashion. Cut into 4-inch rolls.
- Place in a greased pan, let rolls double in size. Bake for 10 to 15 minutes at 350°.
- Make the glaze by sifting a little confectioners' sugar into a bowl, moisten with cream or milk to a spreading consistency. Add almond or vanilla flavoring and spread over slightly warm rolls.
