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Categories:
active dry yeast warm water milk sugar salt egg shortening cocoa flour margarine sugar ground cinnamon Frosting
Viewed: 56 - Published at: 7 years agoIngredients
- 1 pkg. active dry yeast
- 1/4 cup warm water (105-115~)
- 1/4 cup lukewarm milk, scalded then cooled
- 1/4 cup sugar
- 1/2 tsp. salt
- 1 egg
- 1/4 cup shortening
- 1/3 cup cocoa
- 2 1/4 to 2 1/2 cups all purpose flour, if using self rising flour, omit salt
- 2 Tbsp. margarine or butter, softened
- 1/4 cup sugar
- 1 1/2 tsp. ground cinnamon
- Creamy frosting
Method
- Dissolve yeast in warm water.
- Stir in milk, 1/4 cup sugar, salt, egg, shortening, cocoa and 1 1/2 cups of flour.
- Beat until smooth.
- Mix in enough of the remaining flour to make dough easy to handle.
- Turn dough onto lightly floured board and knead until smooth and elastic, about 5 minutes.
- Place in greased bowl; turn greased side up.
- Cover and let rise in warm place until double, about 1 1/2 hours.
- (Dough is ready if indentation remains when touched.)
- Punch down dough and roll into a rectangle, 15 x 9 inches.
- Spread with margarine.
- Mix 1/4 cup sugar and cinnamon; sprinkle over rectangle.
- Roll up, beginning at wide side.
- Cut into 1 inch slices and place slightly apart in greased rectangular baking pan, 13 x 9 x 2 inches.
- Let rise until double, about 45 minutes.
- Heat oven to 375°.
- Bake 25-30 minutes.
- While warm, frost rolls with creamy frosting. 15 rolls; 160 calories easy.
