BettyR
Senior Cook
I found an article online from The Pittsburgh Press - March 1945. It was a discussion about raised doughnuts and it had this recipe. I rewrote the recipe to fit more modern times and made cinnamon rolls out of it. They are some of the best cinnamon rolls I've ever made so I thought I'd share.
Raised Doughnuts or Coffee Cake or Cinnamon Rolls
The Pittsburgh Press – March 16, 1945
1/2-cup all-purpose flour
1-1/2 teaspoons sugar
1/4-cup lukewarm milk
1/4-cup water
1 packet yeast
Stir these ingredients until well blended. Cover and let rise in a warm place for 20 minutes.
1/4 cup shortening
1/4-cup butter
1/3-cup sugar
1/2-teaspoon salt
1 teaspoon grated lemon rind
1 tablespoon lemon juice
2 beaten eggs
1-teaspoon vanilla
1/4-cup water
1/4-cup warm milk
4 cups all-purpose flour-sifted-separated
Cream fats and sugar until fluffy, beat in eggs one at a time until well incorporated. Beat in salt, lemon rind, lemon juice, and vanilla. Then add 2 cup of flour, water, milk and the yeast mixture and beat for 4 minutes. (I didn't have any lemon so I subbed 1 teaspoon of fruit fresh)
Change to dough hook, add the last 2 cups of flour and knead for 10 minutes on Kitchen Aid #3 speed.
Cover and let rise until doubled in bulk.
Roll out as for cinnamon rolls, put filling in, roll up, cut into 12 pieces, place in pan and let rise for 35 minutes.
Bake at 375° for 30 minutes or until internal temperature reaches 180°.
Raised Doughnuts or Coffee Cake or Cinnamon Rolls
The Pittsburgh Press – March 16, 1945
1/2-cup all-purpose flour
1-1/2 teaspoons sugar
1/4-cup lukewarm milk
1/4-cup water
1 packet yeast
Stir these ingredients until well blended. Cover and let rise in a warm place for 20 minutes.
1/4 cup shortening
1/4-cup butter
1/3-cup sugar
1/2-teaspoon salt
1 teaspoon grated lemon rind
1 tablespoon lemon juice
2 beaten eggs
1-teaspoon vanilla
1/4-cup water
1/4-cup warm milk
4 cups all-purpose flour-sifted-separated
Cream fats and sugar until fluffy, beat in eggs one at a time until well incorporated. Beat in salt, lemon rind, lemon juice, and vanilla. Then add 2 cup of flour, water, milk and the yeast mixture and beat for 4 minutes. (I didn't have any lemon so I subbed 1 teaspoon of fruit fresh)
Change to dough hook, add the last 2 cups of flour and knead for 10 minutes on Kitchen Aid #3 speed.
Cover and let rise until doubled in bulk.
Roll out as for cinnamon rolls, put filling in, roll up, cut into 12 pieces, place in pan and let rise for 35 minutes.
Bake at 375° for 30 minutes or until internal temperature reaches 180°.