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Morning Crispies |
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Serves: 18 Print this RecipeEmily Goad, Franklin, Indiana 1 (1/4-ounce) package active dry yeast 1/2 cup warm water (110° - 115°) 1 cup warm milk (110° - 115°) 2 cups sugar, divided 1/2 cup vegetable oil 1-1/4 teaspoons salt 2 eggs 1-1/2 teaspoons lemon extract 5-1/2 to 6 cups all-purpose flour 6 tablespoons butter or margarine, softened, divided 1 tablespoon ground cinnamon In a large mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add milk, 1/2 cup sugar, oil, salt, eggs, extract and 2 cups flour; beat well. Add enough remaining flour to make a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down. On a floured surface, roll out to a large rectangle 1/4 in. thick. Spread with 2 tablespoons butter and sprinkle with 1/3 cup of the remaining sugar. Fold dough in half lengthwise; roll out to 1/4-in. thickness. Spread with 2 tablespoons butter and sprinkle with 1/3 cup sugar. Fold in half widthwise; roll to 1/4-in. thickness. Spread with remaining butter and sprinkle with 1/3 cup sugar. Fold in half lengthwise; roll out to an 18-in. x 10-in. rectangle. Combine the cinnamon and remaining sugar; sprinkle half over the dough to within 1/4 in. of all edges. Starting with the shorter side, roll up tightly and pinch to seal. Cut into 1/2-in. slices and place on greased baking sheets (four to six slices per sheet). Cover with waxed paper and flatten with palm of hand. Sprinkle with remaining cinnamon-sugar. Let stand for 30 minutes. Bake at 400° for 12-15 minutes. Remove from baking sheets immediately. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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