Recipe - 60-Minute Breakfast Rolls

One half cup Quite warm milk
1 teaspoon Salt
1 tablespoon Sugar
1 pack Yeast
1 Egg
2 tablespoon Shortening
2 (up to)
2 One half cup Flour

FOR ORANGE ROLLS
3 tablespoon Butter
1 tablespoon Orange rind
2 tablespoon Orange juice
1 One half cup Powdered sugar

FOR CINNAMON ROLLS
1 tablespoon Butter
One fourth cup Sugar
1 teaspoon Cinnamon
1 tablespoon Butter
1 tablespoon Milk
Three fourths cup Powdered sugar

FOR PECAN ROLLS
1 tablespoon Butter
One fourth cup Sugar
1 teaspoon Cinnamon
One fourth cup Melted butter
One fourth cup Brown sugar
One fourth cup Pecans

From: kathy@col.hp.com (Kathy Lankford)

Date: 15 Dec 1993 15:46:30 GMT
Another recipe from my favorite cookbook, Betty Crocker 1950. This is a
very late reply to S. Havelson's request. You can make these in 60 minutes
if you work VERY fast and they rise quickly.

Mix all ingredients. Knead. Roll out to 12" x 7" rectangle. Prepare (see
below) and place in a 9" round pan. Let rise 2530 minutes. Bake 2025
minutes at 400 degrees.

For orange rolls: Mix ingredients. Spread the dough rectangle with half
the mixture. Roll up the long way and cut 12 rolls. When baked, frost with
the rest of the mixture.

For cinnamon rolls: Spread rectangle with butter. Sprinkle on sugar and
cinnamon. Roll up the long way. Cut 12 rolls. When baked, ice with the
mixture of 1 Tbs butter, milk and powdered sugar.

For pecan rolls: Use the same butter, sugar, and cinnamon topping as for
cinnamon rolls, and roll up the same way. Before placing them in the pan,
Coat pan with One fourth cup melted butter, brown sugar and pecans. Put the rolls
in and bake. Turn them out onto a cookie sheet immediately as they come out
of the oven.

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