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From the Los Angeles Unified School District Food Service.
FILLING
1 cup plain cake crumbs
1/2 cup brown sugar, packed
1 teaspoon cinnamon
GLAZE
2 cups powdered sugar
1/4 cup hot water
1 teaspoon vanilla extract
ROLLS
2 (1/4-ounce) envelopes yeast
2 cups lukewarm milk
1/2 cup sugar
2 teaspoons salt
1/2 cup shortening
1 egg
1 cup cake flour
5 cups bread flour
3/4 to 1 1/2 teaspoons nutmeg
1/4 cup melted butter
FILLING
Combine cake crumbs, brown sugar and cinnamon. Set aside.
GLAZE
Mix powdered sugar and hot water until smooth. Stir in vanilla.
Set aside.
ROLLS
Dissolve yeast in lukewarm milk.
Mix sugar, salt, shortening and egg on low speed of electric
mixer 1 minute. Add milk mixture and mix 1 minute. Add cake
flour, bread flour and nutmeg and mix until flour is well
incorporated, not more than 5 minutes.
Roll out dough to rectangle shape. Brush with butter. Sprinkle
with Filling. Roll up jellyroll fashion. Cut into 1 1/2-inch-thick slices.
Place on greased baking sheet, cut-side down, and pat out fairly
flat. Let rise until doubled. Bake at 400 degrees until lightly
browned, about 15 minutes. Cool slightly, then brush with Glaze.
18 rolls. Each roll: 347 calories; 313 mg sodium; 21 mg cholesterol; 10 grams fat; 58 grams carbohydrates; 7 grams protein; 0.13 gram fiber.
Source: Los Angeles Times newspaper, May 13, 1998
FILLING
1 cup plain cake crumbs
1/2 cup brown sugar, packed
1 teaspoon cinnamon
GLAZE
2 cups powdered sugar
1/4 cup hot water
1 teaspoon vanilla extract
ROLLS
2 (1/4-ounce) envelopes yeast
2 cups lukewarm milk
1/2 cup sugar
2 teaspoons salt
1/2 cup shortening
1 egg
1 cup cake flour
5 cups bread flour
3/4 to 1 1/2 teaspoons nutmeg
1/4 cup melted butter
FILLING
Combine cake crumbs, brown sugar and cinnamon. Set aside.
GLAZE
Mix powdered sugar and hot water until smooth. Stir in vanilla.
Set aside.
ROLLS
Dissolve yeast in lukewarm milk.
Mix sugar, salt, shortening and egg on low speed of electric
mixer 1 minute. Add milk mixture and mix 1 minute. Add cake
flour, bread flour and nutmeg and mix until flour is well
incorporated, not more than 5 minutes.
Roll out dough to rectangle shape. Brush with butter. Sprinkle
with Filling. Roll up jellyroll fashion. Cut into 1 1/2-inch-thick slices.
Place on greased baking sheet, cut-side down, and pat out fairly
flat. Let rise until doubled. Bake at 400 degrees until lightly
browned, about 15 minutes. Cool slightly, then brush with Glaze.
18 rolls. Each roll: 347 calories; 313 mg sodium; 21 mg cholesterol; 10 grams fat; 58 grams carbohydrates; 7 grams protein; 0.13 gram fiber.
Source: Los Angeles Times newspaper, May 13, 1998