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Danish   -   Cinnamon Rolls   adapted from Wonderful, Wonderful Danish Cooking by Jensen

  • 1 Cup Scalded Milk
  • 2 Packages Dry Yeast
  • 1 Cup Lukewarm Water
  • 1/4 Cup Sugar
  • 4 Cups Flour -- sifted
  • 1/3 Cup Soft Butter
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Lemon Zest -- grated
  • 1 Medium Egg -- beaten
  • 1 Teaspoon Cinnamon
Directions Cool milk to lukewarm. Add yeast that has been dissolved in lukewarm water and 1 tablespoon sugar. Sift flour and add 1 1/2 cups to yeast mix. Beat until smooth. Cover and let rise in warm place for 30 minutes. Add remaining sugar, butter, salt, lemon zest and the egg. Mix well and add cinnamon. Add flour enough to make a soft dough. Turn out onto floured board and knead until smooth. Place in greased bowl and let rise until double in size. Pat down some and shape into rolls. Put on baking sheet or in muffin tins. cover and let rise again until doubled in bulk. Bake for 45 minutes at 325 degrees. Frost with a powdered sugar glaze.
Serves 4
Time to Make 0:00

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