This recipe came with an eight-cent-off coupon. The coupon expiration date was December 31, 1963, so that gives you some idea how old this recipe is. I enlarged the picture so you can read the ingredients. Here are the instructions since I thought they would be too hard to read from a picture.
In mixing bowl, dissolve yeast in warm water (105 to 155 degrees F.) Stir in 1/4 cup sugar, salt, 2 tbsp. margarine, egg, and 2 cups of flour; beat until smooth. With spoon or hand, work in enough remaining flour until dough is easy to handle. Place greased-side-up in greased bowl; cover tightly. Refrigerate overnight or up to 4 or 5 days.
Combine melted margarine, brown sugar, corn syrup and pecan halves. Pour into greased oblong pan, 13x9 1/2x2". Combine 1/2 cup sugar and cinnamon. On floured board, roll dough into 15x9" oblong. Spread with melted margarine and sprinkle with sugar-cinnamon mixture. Roll up tightly, beginning at wide side. Seal edge well. Cut into 1" slices and place in prepared pan. Cover; let rise in warm place (85 degrees) until double, about 1 1/2 hr. (If kitchen is cool, place dough on a rack over a bowl of hot water and cover completely with a towel.) Heat oven to 375 degrees (quick mod.). Bake 25 to 30 min. Makes 15 rolls.
Combine melted margarine, brown sugar, corn syrup and pecan halves. Pour into greased oblong pan, 13x9 1/2x2". Combine 1/2 cup sugar and cinnamon. On floured board, roll dough into 15x9" oblong. Spread with melted margarine and sprinkle with sugar-cinnamon mixture. Roll up tightly, beginning at wide side. Seal edge well. Cut into 1" slices and place in prepared pan. Cover; let rise in warm place (85 degrees) until double, about 1 1/2 hr. (If kitchen is cool, place dough on a rack over a bowl of hot water and cover completely with a towel.) Heat oven to 375 degrees (quick mod.). Bake 25 to 30 min. Makes 15 rolls.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.