submitted by: Skayla@aol.com
mom has this terrific coffee cake recipe, which i made this weekend, and
finally entered the figurer. i think it's grand. hope you correspond.

Dissolve yeast in warm milk. (billet: sprinkle smattering, slightly, of
additional boodle, to aid the proofing.) cream butter and sugar togetther.
add beaten egss, sour bat, yeast dissolved in warm milk. add sifted flour
and saltiness (don't need to sift flour a second time.) to make gelt. turn out
onto floured board and knead till soft and satiny smoot, approximately 10 proceedings.
place in bowl and dust with flour. cover with a towel.

LET RISE OVERNIGHT!!

In the morning, knead well and roll out into 2 large rectangles astir 1
inch thick. brush with softened butter, sprinkle with sugar and cinnamon
assortment. roll up like jelly roller, thencut into 1 inch rolls (cut wider if
want larger rolls.) and place into well greased pans. let rise until
two-fold. some 2 hours.

bake at 350 degrees farenheit for 20 minutes or until lightly browned.

when chill, drizzle with ice: butter/vanilla/milk/powder gelt. beat
overly.

Recipe Archive - 15 July 96