los angeles county school's sweet rolls

Name: Los Angeles County School's Sweet Rolls
Prep time: 55 min
Cook time: 15 min
Yield: 17
Cuisine: American
Ingredients: 4 - cakes or packages dry yeast; 2 cup(s) milk; 1/2 cup(s) sugar; 2 teaspoon(s) salt; 1/2 cup(s) shortening; 1 - large egg; 1 cup(s) cake flour; 5 cup(s) bread flour; 3/4 to - 1-1/2 teaspoons nutmeg; 1/4 cup(s) butter, melted; ## POWDERED SUGAR GLAZE:; 1/4 cup(s) hot water; 1 teaspoon(s) pure vanillla extract; 2 cup(s) powdered sugar; - mix sugar into hot water until smooth. stir in vanilla.; ## CAKE CRUMB FILLING:; 1 cup(s) plain cake crumbs; 1/2 cup(s) brown sugar, packed; 1 teaspoon(s) cinnamon; - combine all and mix well.

(1 RATING)

122 Pinches

Bonnie Beck

Route 66, AZ

Updated on Oct 29, 2012

These were so good when I was a kid in School. It was hard to choose between the Coffee Cake and these Sweet Rolls. I lost the recipe, Irene, gave me..so I had to search the net for this it.

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prep time 55 Min

cook time 15 Min

method Bake

yield 17-18 large rolls

Ingredients

4 - cakes or packages dry yeast
2 cups milk
1/2 cup sugar
2 teaspoons salt
1/2 cup shortening
1 - large egg
1 cup cake flour
5 cups bread flour
3/4 to - 1-1/2 teaspoons nutmeg
1/4 cup butter, melted
POWDERED SUGAR GLAZE:
1/4 cup hot water
1 teaspoon pure vanillla extract
2 cups powdered sugar
- mix sugar into hot water until smooth. stir in vanilla.
CAKE CRUMB FILLING:
1 cup plain cake crumbs
1/2 cup brown sugar, packed
1 teaspoon cinnamon
- combine all and mix well.

How To Make los angeles county school's sweet rolls

Step 1

Dissolve yeast in lukewarm milk. Combine sugar, salt, shortening, and egg and mix one minute at low speed. Add milk mixture and mix one minute. Add flours and nutmeg and mix only enough for flour to be well incorporated, not more than 5 minutes. Knead well until smooth and elastic. Let rise until doubled in bulk. Roll out into 18x27 inch rectangle. Brush with butter and sprinkle with Cake Crumb Filling. Roll up jellyroll fashion. Slice into 17 or 18 (1-1/2 inch) slices. Place on greased baking sheets and pat out fairly flat. Let rise until doubled in bulk, about 45 minutes. Bake at 400 degrees for 15 minutes. When partially cool, brush with Powdered Sugar Glaze. Makes 17 to 18 large rolls
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