This recipe takes me right back to my school days in Los Angeles! The square sweet rolls, as we called them, sold out quickly during morning break at school. Finally I get to enjoy them at home and relive those wonderful times in California.
Course Bread, Dessert
Cuisine American
Prep Time 25 minutesminutes
Cook Time 20 minutesminutes
Total Time 45 minutesminutes
Servings 8Servings
Ingredients
Ingredients
2tspactive dry yeast
1Cwarm whole milk110 degrees
2tsphoney or sugar
1large eggat room temperature
1/4Cshorteningor butter
1/4Csugar
1tspsalt
1/2Ccake flour
2 1/2Cbread flour
1/4tspnutmeg
1/4Cmelted buttercooled)
2tspcinnamon
1/2Cbrown sugar
Powdered Sugar Glaze
2Cpowdered Sugar
1/4Chot water
1tspvanilla
Instructions
Directions
Dissolve the yeast and sugar in the warm milk. Mix gently and let stand for 10 minutes. It should bloom and become bubbly.
In the stand mixer, cream the shortening and sugar. Mix in the egg and salt for 1 minute.
Add the yeast mixture(after 10 minutes) and mix for 1 minute.
Add the cake, bread flour and nutmeg, just until combined.
Grease a rectangle pan (9X13) with shortening. Set aside. Roll out dough to a rectangle shape and transfer to prepared pan.
Brush with butter. Sprinkle with brown sugar and cinnamon evenly over the top of butter. Cover and let proof for 60-80 minutes in a warm spot until doubled in size.
Bake at 400 degrees F. for 20-22 minutes or until golden. Mix the ingredients for the glaze. Drizzle with powdered sugar glaze while still warm.