1/4 cup milk
1/4 cup granulated sugar
1/2 teaspoon salt
3 tablespoons butter or margarine
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1/4 cup warm water
1 1/2 cups all-purpose or bread flour
1 large egg
3/4 cup all-purpose or bread flour
2 tablespoons margarine, melted
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter or margarine, melted
1 cup sifted powdered sugar
2 tablespoons milk
In a small bowl, combine
scalded milk, sugar, salt, and butter; stir until the butter
melts.
In a larger bowl, dissolve
yeast in warm water. Stir in the milk mixture, 1 1/2 cups flour,
and egg; beat on medium speed with an electric mixer until smooth.
Stir in 3/4 cup flour to make a stiff dough.
Turn the dough out onto
a floured surface and knead for 8 minutes, or until smooth and
elastic. Place the dough in a greased bowl, turning to grease
the top. Cover and let rise in a warm place for about 1 hour.
Turn the dough out onto
a lightly floured surface and roll into a 12 x 8-inch rectangle.
Brush surface with melted butter. Sprinkle with brown sugar and
cinnamon. Roll up from the long side and seal the edges with
water.
Cut into 1-inch slices
and place in greased muffin tins. Brush the tops with melted
margarine. Using a fork, gently lift the center of the rolls
to form a peak. Cover and let rise in a warm place about 40 minutes.
Bake at 350*F for 20 minutes
or until done.
Combine powdered sugar
and milk; beating well. Drizzle over the warm rolls.
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