DECADENT BUTTERSCOTCH CINNAMON ROLLS
- Dough
- 1 package dry yeast
- 1 ½ cups warm water
- ½ cup sugar
- 1 ½ teaspoons salt
- ⅔ cup shortening
- 2 eggs
- 1 cup lukewarm mashed potatoes
- 7 to 7 ½ cups bread flour
- Dissolve yeast in water.
- Stir in sugar, salt, shortening, eggs, and potatoes.
- Add 3 cups flour and beat 2 minutes.
- Add remaining flour and knead until dough is smooth and elastic.
- Place in greased bowl and cover
- Filling and Frosting
- ¾ cup Brown Sugar
- ⅓ cup Butter or Margarine
- Cinnamon
- Milk
- Powdered sugar
- Cream together brown sugar and butter, add small amount of water to mixture for spreading on dough before rolling up.
- Reserve remaining mixture for frosting.
- Divide dough in half. Roll each into a 9” X 15” rectangle.
- Spread with frosting mixture and sprinkle with cinnamon.
- Roll tightly starting at wide end.
- Pinch edges to seal. Cut into 1 ½” slices.
- Place on greased 9” X 13” pan.
- Allow rolls to double for 2 -2 ½ hours.
- Bake 20 – 25 minutes at 350 degrees.
- 1 pound hamburger
- 1 cup finely crushed white crackers
- 1 cup milk
- 1 teaspoon salt
- 1 /2 teaspoon black pepper
- 2 tablespoons minced onion
- GRAVY
- 1 /2 butter or lard
- ½ cup flour
- 2 cups hot water
- 1 package brown gravy mix
- 10.5 can of cream of mushroom soup
- 1 /2 teaspoon black pepper
- seasoning salt to taste
- 1 tablespoon Worcestershire sauce
- 4 cups cold mash potatoes
- 5 slices bacon
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 eggs well beaten
- ½ cup shredded cheddar cheese
- Dough
- package dry yeast
- ½ cups warm water
- ½ teaspoons salt
- /3 cup shortening
- eggs
- cup lukewarm mashed potatoes
- to 7 ½ cups bread flour
- Dissolve yeast in water.
- Stir in sugar, salt, shortening, eggs, and potatoes.
- Add 3 cups flour and beat 2 minutes.
- Add remaining flour and knead until dough is smooth and elastic.
- Place in greased bowl and cover
- Filling and Frosting
- ¾ cup Brown Sugar
- /3 cup Butter or Margarine
- Cinnamon
- Milk
- Powdered sugar
- Cream together brown sugar and butter, add before rolling up.
- Reserve remaining mixture for frosting.
- Divide dough in half. Roll each into a 9” X 15” rectangle.
- Spread with frosting mixture and sprinkle with cinnamon.
- Roll tightly starting at wide end.
- Pinch edges to seal. Cut into 1 ½” slices.
- Place on greased 9” X 13” pan.
- Allow rolls to double for 2 -2 ½ hours.
- Bake 20 – 25 minutes at 350 degrees.
- Heat reserved mixture in saucepan until dissolved.
- Add powdered sugar and milk until spreading consistency.
- Allow rolls to cool slightly before frosting.
- MIx the meat ingredients well and press into a 9 X 9 pan. Chill 8 hours.
- Slice and roll in flour and fry in shortening.
- Place in a roaster.
- Pour gravy over meat and bake at 350.
- Directions
- Place the bacon in a large, deep skillet, cook over medium-high heat, turning occasionally, until evenly browned and crisp about 10 minutes.
- Remove the bacon slices, crumble set aside.
- Leave the bacon drippings in the skillet.
- Mix mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese.
- Form the mixture into 8 patties.
- Heat the bacon drippings over medium heat, pan-fry the patties in the drippings until crisp on each side,
- about 4 minutes per side.
Recipe by Amish 365 at https://www.amish365.com/5-new-amish-farmhouse-winter-recipes/
3.5.3226