Pat's Cinnamon Maple Rolls

Directions

Bread: 1 quart of whole milk

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1 cup of vegetable oil (or ½ oil ½ butter)

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1 cup of sugar

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Scald – turn off heat and cool for 45 minutes

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Add 2-3 egg yolks (preferably large eggs) ( frothy)

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Add yeast (2 pk dry or 1 cake)

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Blend until foamy

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Add 8 cups of flour (sift preferably 3x) fold, cover, and let sit

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for 1 hour. It will begin to turn sticky.

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Add another cup of flour

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1 tsp of heaping baking powder

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1 tsp of salt

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1 tsp of baking soda

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Cover for about 2 hours until it doubles in size.

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Punch down and brush the top with butter, cover in plastic

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and place in fridge overnight or make on a floured board and roll dough into

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rectangles. Pour melted butter generously over rectangles and sprinkle

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with one cup of sugar over butter followed by the amount of cinnamon you

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prefer. Roll into cylinder shape and cut into ¾ inches or 1” slices and place

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in buttered pan.

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Bake on 400 for 12-18 minutes depending on your oven.

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Glaze: 1 bag of #1 powdered sugar

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2 tsp of maple flouring

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1/3 cup of maple syrup

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½ cup of milk

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¼ cup of melted butter

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1/8 tsp of salt

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Blend until thick but make sure it is pourable and drizzle over rolls while warm.

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