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1 3/4 cup warm water
1 tablespoon sugar
1 pkg. active dry yeast
5 cups flour
1/4 cup olive oil
1 tablespoon salt
1 cup sugar
1 tablespoon cinnamon
4 tablespoons melted margarine
Pour the warm water into a mixing bowl and stir in the sugar and yeast. When the yeast begins to bubble, add in your first cup of flour, then the oil and salt. Add another 3 cups of flour, mixing with a large spoon until the dough comes away from the sides of the bowl and holds together.
Sprinkle the last 1/2 cup of flour onto your kneading suface and turn out the dough and knead until it begins to stick together well.
Add only enough flour to keep the dough from sticking to your fingers and to the board. Continue to knead until the relaxed dough feels smooth and springy. You may need to add additional flour. Form the dough into a ball, and place it in a greased bowl, be sure to turn the dough in the bowl so that the top is greased as well. Cover it
and put it in a warm area away from drafts.
Allow dough to double in size. This should take at least 45 minutes, maybe more, maybe less depending on the temperature of your room.
Preheat the oven to 425F. Prepare cinnamon sugar mix in a bowl, combine the cinnamon and sugar and mix well. Shape dough into small balls approximately 1 inch in size. Brush dough lightly with melted margarine, and dip into your cinnamon/sugar mix. Place coated balls onto a lightly greased baking sheet. Bake for approximately 30 minutes or until nice and golden brown.
Icing:
1 lb. powdered sugar
1 - 2 tablespoons milk
1 tablespoon melted butter
1/4 teaspoon vanilla extract
Combine all ingredients and mix until smooth.
1 tablespoon sugar
1 pkg. active dry yeast
5 cups flour
1/4 cup olive oil
1 tablespoon salt
1 cup sugar
1 tablespoon cinnamon
4 tablespoons melted margarine
Pour the warm water into a mixing bowl and stir in the sugar and yeast. When the yeast begins to bubble, add in your first cup of flour, then the oil and salt. Add another 3 cups of flour, mixing with a large spoon until the dough comes away from the sides of the bowl and holds together.
Sprinkle the last 1/2 cup of flour onto your kneading suface and turn out the dough and knead until it begins to stick together well.
Add only enough flour to keep the dough from sticking to your fingers and to the board. Continue to knead until the relaxed dough feels smooth and springy. You may need to add additional flour. Form the dough into a ball, and place it in a greased bowl, be sure to turn the dough in the bowl so that the top is greased as well. Cover it
and put it in a warm area away from drafts.
Allow dough to double in size. This should take at least 45 minutes, maybe more, maybe less depending on the temperature of your room.
Preheat the oven to 425F. Prepare cinnamon sugar mix in a bowl, combine the cinnamon and sugar and mix well. Shape dough into small balls approximately 1 inch in size. Brush dough lightly with melted margarine, and dip into your cinnamon/sugar mix. Place coated balls onto a lightly greased baking sheet. Bake for approximately 30 minutes or until nice and golden brown.
Icing:
1 lb. powdered sugar
1 - 2 tablespoons milk
1 tablespoon melted butter
1/4 teaspoon vanilla extract
Combine all ingredients and mix until smooth.
