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
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
1 cup melted butter
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.
- Roll the dough into a cylinder and cut into ¾ inch slices.
- Arrange the slices about an inch apart on a well greased pan and let them rise for 20 minutes.
- Bake at 350° for 30 minutes.