(using the Kitchen Aid mixer and the dough hook)
2 ¼ c. flour (added in 2 parts)
½ pkg. active dry yeast (1 ¼ t. )
½ c. skim milk
3 T. sugar
3 T. margarine or butter
½ t. salt
1. In the mixing bowl combine 1 cup flour and the yeast; set aside.
2. In a saucepan mix together milk, sugar, margarine and salt. Heat on medium just warm (115 – 120
degrees F) and margarine just starts to melt.
3. Using the dough hook and the mixer; add warm liquids from #2 to the mixing bowl with flour and
yeast. Mix on a low speed for approx. 1 minute. Add the egg and mix.
4. Add 1 c. of remaining flour and mix for approx. 3 minutes.
5. Check dough and possibly add ¼ c. more flour to mixing bowl.
6. Shape dough into a ball removing from mixing bowl and dough hook. Spray bowl with cooking spray.
Place dough in the bowl and turn over once to coat both sides of the dough with cooking spray.
Cover with plastic wrap and label with your hour and kitchen #.
1. Punch down the dough.
2. Turn out onto cutting board and cover with inverted bowl. Let rest for 5 minutes.
3. Mix 3 T. sugar and ½ to ¾ t. of cinnamon in a custard cup. . . set aside.
4. Roll dough into a 12 inch X 8 inch or larger rectangle.
5. Spread 1 T. soft butter or margarine on dough.
6. Sprinkle with sugar and cinnamon mixture.
7. Starting on the LONG side, roll up and pinch seam to seal.
8. Cut roll into 8 to 12 pieces with a piece of thread and place in lightly greased 8 or 9 inch
9. Cover rolls with plastic wrap sprayed with cooking spray and mark with hour and kitchen #.
1. Preheat oven to 375 degrees F.
2. Bake rolls for 20 to 25 minutes.
3. Prepare frosting while rolls are baking.
4. Frost rolls after they have cooled slightly. . . eat!
Cream Cheese Frosting
2 c. powdered sugar
1/3 c. margarine or butter, softened
3 oz. cream cheese, softened
1 T. milk
1 t. vanilla
Mix together and frost.