Pocketbook Rolls and Cinnamon Buns
Dinner rolls and breakfast buns that can be made from the same batch of dough.
Dinner rolls and breakfast buns that can be made from the same batch of dough.
Yield:
Makes about 3 dozen.Ingredients
1/2 cup sugar or honey
2 to 3 teaspoons salt
1 cup butter or margarine
2 cups boiling water
2 cups cold water
2 tablespoons dry yeast
2 eggs, beaten
1/2 pound raisins
1-1/2 cups powdered milk
10 to 12 cups flour
1/2 cup butter, soft
1/4 cup butter, melted
4 tablespoons sugar
2 tablespoons cinnamon
Instructions
Combine sugar, salt, butter, and boiling water in large bowl. Stir to melt butter. Add cold water to cool mixture to right temperature. Stir in dry yeast and eggs. Divide mixture into two bowls. Add raisins to one bowl – this will become the Cinnamon Buns. Add 3/4 cup powdered milk to each bowl. Mix well. Add 5 to 6 cups flour to each bowl to make a fairly soft dough. Knead lightly and cover with a clean cloth. Let rise until doubled in bulk. Punch down and knead lightly.
For Pocketbook Rolls: Pat out half of the dough on a floured board and roll to 1/2-inch thickness. Cut small circles. Put a dab of soft butter in the center of the floured side of each circle; fold circles in half and place close together on greased pan. Let rise uncovered and bake at 350 degrees F until golden brown. Spread crusts with melted butter if desired.
For Cinnamon Buns: Roll out dough on floured board into a rectangle of about 1/2-inch thickness. Spread dough with 1/4 cup melted butter, using a pastry brush. Mix 4 tablespoons sugar and cinnamon together and sprinkle over dough, rubbing it into the butter. Roll dough into a long cylinder and slice into 1-inch segments. Place flat-side down in greased pan and flatten slightly. Let rise uncovered until doubled and bake at 350 degrees F until golden brown. If desired, top with warm honey or confectioners’ sugar glaze.
