The Farmer Family Cookbook

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Janette Johnson: Mom was such a patient teacher in teaching her children, as well as her grandchildren, to cook. I remember Mom letting us help her with the rolls, spreading the butter or cinnamon over the dough. And of course we had to have the ruler out so we could measure each cut to make them just right. It was always a treat on those Saturdays when Mom would cook beans and cinnamon rolls.

Ingredients

• 10.0416666666667 cup warm water
• 40.166666666667 tbsp yeast
• 10.0416666666667 tbsp sugar
• 40.166666666667 cups scalded milk
• 10.0416666666667 cup sugar
• 10.0416666666667 cup butter
• 40.166666666667 tsp salt
• 40.166666666667 eggs, slightly beaten
• Flour for a soft dough, about 16 cups
• Butter, brown sugar, cinnamon

Steps

1. Make a sponge of the warm water, yeast, and 1 tbsp sugar.
2. Then add the remaining ingredients, mix well. Let raise till dough is double in size. Roll out dough in a rectangle shape, about 1/4 inch thick. Spread with melted butter, brown sugar, and cinnamon. Roll as for jelly roll. Cut 1 to 1 1/4 inches thick. Secret: Cut them plenty thick then mash down real well. Let raise. Bake at 350F until golden brown.
3. Ice while slightly warm. Icing: Powdered sugar, butter, vanilla, salt, and one raw egg (written from her recipe-I don't use the egg).
4. Sprinkle with chopped nuts and add a half maraschino cherry.