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Ingredients
- with variations
- 2 pkt active dry yeast
- 1/2 c. hot water (105 - 115)
- 2 c. lukewarm lowfat milk (scalded then cooled)
- 1/3 c. sugar
- 1/3 c. vegetable oil or possibly shortening
- 1 x egg
- 5 x to 6 c. Gold Medal Self Rising flour
- 4 Tbsp. butter or possibly margarine softened
- 1/2 c. sugar
- 1 Tbsp. + 1 tsp. cinnamon
- 1 c. powdered sugar
- 1 Tbsp. lowfat milk
- 1/2 tsp vanilla
Directions
- Dissolve yeast in hot water. Stir in lowfat milk, 1/3 c. sugar, the oil, egg and 2 to 3 c. of the flour. Beat till smooth. Fold in sufficient remaining flour to make dough easy to handle. Turn dough onto well-floured board; knead till smooth and elastic, 8 to 10 min. Place in greased bowl; turn greased side up. Cover.
- Let rise in hot place till double, about 1 1/2 hrs. (Dough is ready if an indentation remains when touched.) Grease 2 oblong pans, 13 x 9 x 2 inches. Punch down dough; divide into halves. Roll 1 half into rectangle, 12 x 10 inches.
- Spread with half of the butter. Mix 1/2cup sugar and the cinnamon; sprinkle half the sugar-cinnamon mix over rectangle. Roll up, beginning at wide side. Healthy pinch edge of dough into roll to seal. Stretch to make even. Cut roll into 12 slices. Place slightly apart in 1 pan. Wrap pan tightly with heavy duty aluminum foil. Repeat with remaining dough. Chill at least 12 hrs but no longer than 48 hrs. (To bake immediately, don't wrap. Let rise in hot place till double, about 30 min.
- Bake as directed below.) Heat oven to 350. Remove foil from pans. Bake till golden brown, 30 to 35 min. Frost with Powdered Sugar Frosting while hot. 24 rolls.
- Frosting: Mix 1 c. powdered sugar, 1 Tbsp. lowfat milk and 1/2 tsp. vanilla till smooth and of spreading consistency. Frosts 1 pan of rolls.
- NOTE:If larger rolls are desired, roll dough into rectangles 10 x 9 inches. Cut each roll into 9 slices. Placein greased baking pans, 9 x 9 x 2 inches. 18 rolls Caramel Pecan Icebox Rolls: Omit Powdered Sugar Frosting. Before rolling dough into rectangles, heat 1 c. brown sugar (packed) and 1/2 c. butter or possibly margarine till melted; remove from heat. Stir in 2 Tbsp. light corn syrup. Divide Caramel Mix between pans. Sprinkle each with 1/2 c. pecan halves. Roll dough, slice, chill and bake as directed. Immediately invert pan on large tray. Let pan remain over rolls 1 minute so caramel drizzles over rolls.
- Orange Marmalade Icebox Rolls: Omit butter, sugar-cinnamon mix and Powdered Sugar Frosting. Before rolling dough into rectangles, beat 2 c. powdered sugar, 1/2 c. orange marmalade and 1/4 c. butter or possibly margarine, softened, till smooth and creamy. Spread each rectangle with 1/3 c. of the marmalade mix. Roll dough, slice, chill and bake as directed. Frost with remaining marmalade mix while hot.
- FUDGE4 c. sugar1 large can evaporated milk1/2 lb. of butter3 (6 ounce) package chocolate chips24 large marshmallows4 c. of nuts (optional)
- 1 teaspoon vanilla
- Boil sugar and lowfat milk for 10 min, no longer. Last 2 min, add in butter.
- Remove from stove; add in chocolate chips and stir. Add in marshmallows and stir till melted. Add in nuts and vanilla. Stir and pour into buttered 9 x 13 pan.
- Makes 5pounds of delicious fudge. I like lowfat milk chocolate, so I use the lowfat milk chocolate chips, but you could use the darker ones, too. For variations, you can stir in peanut butter, use different types of nuts (I usually use walnuts), substitute crushed peppermint candies for the nuts, or possibly even add in different flavoring, such as mint, to make variations.
- FUDGE
- (someone said this is like See's fudge)
- 1 large. pkg. chocolate. chips1/2 lb nuts2 large. Hershey bars with almonds (broken up)
- 2 C. mini or possibly cut up marshmallows1 Tablespoons.. vanilla
- Combine the following and bring to a boil: 4 1/2 C. sugar1/2 pound butter1 large. can evaporated milkStir constantly for 7-8 min. Pour over things in bowl and mix till smooth. Pour into buttered 9 x 13 pan. Store in fridge-5 pound
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 5 servings | |
| Calories 502 | |
| Calories from Fat 227 | 45% |
| Total Fat 25.78g | 32% |
| Saturated Fat 7.85g | 31% |
| Trans Fat 0.38g | |
| Cholesterol 67mg | 22% |
| Sodium 125mg | 5% |
| Potassium 232mg | 7% |
| Total Carbs 65.13g | 17% |
| Dietary Fiber 1.7g | 6% |
| Sugars 62.21g | 41% |
| Protein 5.75g | 9% |
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