Ingredients
1 ½ c. water
1/34 c. melted butter
1/3 c. sugar
1 ½ T. cinnamon
3T. yeast
½ c. sugar
½ c. oil
½ c. chopped nuts
2 beaten eggs
¾ c. raisins
1 ½ tsp. salt
5 ¼ c. sifted flour
Sugar Glaze:
2c. powdered sugar
1 tsp. butter
¼ c. hot water
Directions
In a large bowl, mix 1/3 cup sugar, yeast, and oil with water (warm) until dissolved. Cover and let stand in a warm place for 15 minutes. (Yeast will grow rapidly.)
Blend eggs into yeast mixture. Add salt to sifted flour, then gradually add to yeast mixture to make soft dough.
Knead dough for 5 minutes on a lightly floured surface. Roll dough into a rectangular shape, about ¼ inch ( 6cm) thick.
Brush dough with melted butter. Combine cinnamon and sugar. Sprinkle over dough, then sprinkle nuts and raisins. ( Your kids would rather have chocolate chips.)
Carefully roll dough, and cut 1 inch (2.5 cm) slices with string or knife. Place in an ungreased rectangular pan. Let rise for 10 minutes.
Bake at 425 degrees (218 c). 10 to 15 minutes or until golden brown.
Frost with sugar glaze.
Mix ingredients until well blended. Spread over rolls.
Note , this was taken from the Children’s Friend by Barbara Adams and put into the Ammon 12th ward cook book. I got it from there. It is a wonderful recipe and takes about 1 hour from start to finish.
Fred Taylor got this from me and says it works real good in hunting camps at high elevations.