Claudia’s Sweet Rolls

Before I left home for the first time, I sat down with my mother’s recipe box and wrote down my favorite dishes.  These were all written to fit on a 3×5 card, written to remind her about how to make the dish. As a result, they are often hard for anyone else to “unpack” the sometimes cryptic instructions.

I no longer make these gooey, delicious treats, because I have become diabetic. My wife Jan also objects to things that are too sweet. One day—when daughter Eilene has a crowd over—I may give this recipe a Jabberwocky Stew makeover.  What is presented here is the original instructions.

Claudia’s Sweet Rolls

Ingredients

2 pkg. yeast
2¼ cup warm water, separate uses
1 cup margarine, softened
½ cup sugar
2 tsp. grated lemon peel
2 tsp. salt
2/3 powdered milk
8-10 cups flour
4 eggs

1 cup melted butter
Cinnamon sugar
Brown sugar
Nuts, chopped

Directions

Soften yeast in ¼ cup of warm water for 5 minutes.

Mix the margarine, sugar, lemon peel, salt, powdered milk and the rest of the warm water in a large bowl.

When the margarine is melted, add 2 cups of flour and the yeast and blend until smooth.

Add the eggs and the flour, a cup at a time, to make medium dough.

Knead the dough on a flour dusted board and let it rise.

Roll the dough out into a large rectangle to ¼ inch thick.

Brush the dough with butter and sprinkle with the other ingredients.

8. Roll the dough into a cylinder and cut into ¾ inch slices.
9. Arrange the slices about an inch apart on a well greased pan and let them rise for 20 minutes.
10. Bake at 350° for 30 minutes.