Recipes from Lanier Publishing
Pikeville, Tennessee
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Ingredients:
1 cup Crisco
1 cup sugar
1 cup boiling water
1 cup lukewarm water
2 eggs, beaten
1 1/2 teaspoons salt
2 packages dry yeast
6 cups unsifted flour
Instructions:
Over Crisco, sugar and salt, pour boiling water. Let cool.
Sprinkle yeast into lukewarm water until dissolved. Combine with egg. Combine with all other ingredients in a large bowl.
Cover and place in refrigerator for at least 4 hours.
Start with dough about a soft-ball size or larger. Work with dough, stretching it on the long side with flour on the counter top. Flatten dough with roller to about 1/8-inch thick.
Pour on melted butter and brush all over.
Sprinkle with sugar and cinnamon mixture.
Roll jellyroll style.
Cut about 1-inch to 1 1/2-inch thick.
Place in greased pan. Allow to rise until double in size.
Bake at 425 degrees for 12 to 15 minutes. Glaze.
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The B&B Club newsletter has the best of our bed and breakfast recipes so you can cook like a pro!
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
