By: Rachel's Tea
- Milk 3/4 cup
- Sugar 1/4 cup
- Salt 1 tbp
- Margarine 1/4 cup
- Dry yeast (active) 2 pkg
- Warm water (105-115℃) 1/2 cup
- Egg (beaten) 1
- Flour 1/2 cup
- Margarine (softened) 4 tsp
- Brown or white sugar 1/2 cup
- Corn syrup nuts (optional) 1 tsp
- Cinnamon 2 tsp
- Margarine 1/2 cup
- Brown sugar 1 cup
Batter Roll Recipe:
Note: Steve even though we don’t use milk, in this recipe I don’t think it will be a
problem. The heavy whipping cream may work too.
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For A Delicious Snacks!
- Stir together flour, soda, and salt.
- In a mixer bowl beat butter and shortening on medium speed of electric mixer for 30 seconds.
- Scald milk. Stir in sugar, salt and margarine: cool to lukewarm.
- Softened yeast in warm water. In a 3 quart mixing bowl.
- Combine milk mixture softened yeast, egg and 2 cups flour.
- Cover and let rise in a warm place for 30 minutes or until doubled in size.
- Roll dough into 15×9 inch rectangle: spread with 2 tablespoons margarine.
- Combine sugar and cinnamon: sprinkle over margarine. Roll up tightly, beginning at wide side: seal well by pinching edges of roll together.
- Cut into 1 inch slices; set aside for the topping, melt ½ cup margarine in a 1 quart saucepan; add brown sugar and corn syrup.
- Bring to a boil. Pour quickly into a 13×9 inch pan; sprinkle with nuts, if desired.
- Place rolls on toping. Cover; let rise until double.
- Bake at 400℃ for 15 to 20 minutes or until done; invert on rack to cool.