Ingredients
3/4 c. milk
1/2 c. sugar
2 tsp. salt
1/2 c. oleo or margarine
1/2 c. warm water
2 pkgs. dry yeast
2 eggs, beaten
4 1/4 c. all purpose flour
brown sugar
cinnamon
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Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
Pasta roller and cutter for fresh pasta, laminated doughs
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
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Heat milk until bubbly around the edges. Add sugar, salt and oleo to the milk. Let stand until lukewarm. Sprinkle yeast in water and dissolve. Add milk mixture to yeast. add beaten eggs; then add 2 cups of flour. Mix until smooth. Gradually add the rest of the flour. Place in a greased bowl. Cover top with oil or Pam. Keep in a warm place and let rise for one hour. Punch down and placed on a floured board and roll out. Cover with melted butter, brown sugar and cinnamon. Roll up like a jelly roll and slice off. In baking pans melt margarine and place that side up. Allow to rose 45 minutes to one hour. Bake at 350 degrees for 15 to 20 minutes. Rising time depends on thickness of dough. They can be frosted with powdered sugar, margarine and milk icing. Top while they are still warm.