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15 rolls 41/2 to 5 cups enriched self
rising flour* 2 packages dry yeast , Vi teaspoon cinnamon Vi teaspoon allspice Vi cup milk
Vi cup water
Vi cup sugar
Vi cup oil
2 eggs
1 can (12oz.) prepared
almond filling Stir together 2 cups flour, yeast and spices. Heat milk, water sugar and oil over low heat only until warm, stirring to blend. Add liquid ingredients to flour-yeast mixture and beat until smooth, about 2 minutes on medium speed of elec-; trie mixer. Blend in eggs. Add 1 cup flour and beat 1 minute on medium speed. Stir in more flour to make a moderately stiff dough. Turn onto lightly floured surface and knead imtil smooth and satiny, 8 to 10 minutes. Shape into ball and place in greased bowl, turning to grease all sides. Cover and let nse in warm place (80 to 85°) until doubled, about 1A hours. Punch down. Divide dough in half, shape into balls. Let rest 10 minutes. Roll each portion of dough to rectangle, 20 x 6 inches. Spread each half with the almond filling. Cut each piece again into halves, 10, x 6 inches. Stack four pieces. Cut into 2-inch squares, making 15. Place each square in well greased muffin cup. Let rise in warm place until doubled, about "30 minutes. Bake in preheated 350° oven 30 to 35 minutes, or until done. Cover with aluminum foil if necessary to prevent excess browning. Remove from pans immediately.
♦Spoon flour into dry measuring cup; level. Do not scoop.
Triplett Milling Co.
Culpeper, Va
81.0%