Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 T Active dry yeast 5 c To 6 c hot roll mix
1 1/2 c Lukewarm water 3 t Cinnamon
2 Eggs, beaten 3/4 c Sugar
1/2 c Oil or melted margarine 1/2 c Butter or margarine, melted

In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and
oil or margarine. Add 5 cups of hot roll mix. Stir well. Add
additional hot roll mix to make a soft, but not too sticky dough.
Knead about 5 minutes until dough is smooth. Lightly butter bowl.
Put dough in bowl and turn to butter top. Cover bowl with a damp
towel and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Roll dough into balls about the size of a walnut.
Combine cinnamon and sugar in a small bowl. Dip balls in cinnamon
sugar mixture. Pile loosely into unbuttered tube pan. Let rise
until doubled in bulk, about 30 minutes. Preheat oven to 400. Bake
about 10 minutes. Lower temperature to 350 and continue baking 30
minutes until golden. Loosen edges with a knife and turn out onto a
plate. Rolls can be plucked off one at a time. Submitted By MEG
ANTCZAK On 02-06-95

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