The Farmer Family Cookbook

< Picture 1 of 1 >

We used to have a tradition of passing these out on Christmas Eve to our best friends. The kids would deliver them hot to our friends' doors.

Ingredients

• 20.0277777777778 cups scalded milk
• 10.0138888888889 cup sugar
• 30.0416666666667 rounded tbsp yeast
• 120.166666666667 cups flour
• 10.0138888888889 tbsp salt
• 10.0138888888889 cup water
• 10.0138888888889 cup melted margarine
• 10.0138888888889 tbsp sugar
• 60.0833333333333 beaten eggs

Streusel Topping

• .50.00694444444444 cup melted margarine
• 10.0138888888889 cup flour
• 10.0138888888889 cup sugar
• Sliced almonds

Glaze

• 20.0277777777778 lbs powdered sugar
• 10.0138888888889 tbsp vanilla
• Canned milk

Steps

1. Combine 1 cup water and 1 tbsp sugar and 3 tbsp yeast and let it set until it activates. After the scalded milk cools down, combine all the ingredients except flour and then start adding the flour slowly until it has all been added. It will take more than is suggested. Knead 5 minutes by machine and let rise until double and then beat down and roll out. Divide dough in half and work with half at a time. Melt 1 cube margarine and pour half on each part of the dough. Sprinkle with cinnamon and sugar. Roll up and slice into 1-inch pieces. Put in greased pans and sprinkle with streusel topping. Let rise until ready and bake at 375F for 15-20 minutes. This recipe fits into 6 round aluminum cake pans perfectly.
2. Struesel Topping: 1 cube melted margarine, 1 cup flour, 1 cup sugar. Mix all together and sprinkle over rolls before baking. Top with sliced almonds immediately after taking them from the oven and cover with a glaze made from 1-2 lb sack powdered sugar, about 1 tbsp vanilla and enough canned milk to make it about the consistency of Elmer's glue.