3 : c Graham flour
1/4 : Scant c
2 : sm Cups
1 : ts Salt
1 : ts Soda
Sugar : Sugar
Sour : Sour milk or 1/2 water
See : See Below:
2 : pk (3-oz) orange gelatin
1 : c Boiling water
1/2 : c Cold water
1 : cn (6-oz) pickled peaches;
-chopped : -chopped
1/2 : c Peach juice
1 : pk (8-oz) cream cheese;
-softened : -softened
1/2 : pt Cream; whipped
0: Grease 13x9x2 inch pan
1: In large bowl, combine flour mixture with yeast from foil packet and 2 tb sugar; blend well
2: Stir in HOT water, 2 tb margarine and egg until dough pulls away from sides of bowl
3: Turn dough out onto lightly floured surface
4: With greased or floured hands, shape dough into a ball
5: Knead dough for 5 minutes until smooth
6: Cover with large bowl; let rest 5 minutes
7: On lightly floured surface, roll dough to 15x10 inch rectangle
8: Spread 1/4 cup margarine or butter evenly over dough
9: In small bowl, combine 1/3 cup sugar and cinnamon
10: Sprinkle with raisins and nuts
11: Starting with 10-inch side, roll up tightly, pressing edges to seal
12: Cut into 6 slices and place, cut side down, into greased pan
13: (At this point, dough can be covered with plastic wrap and refrigerated overnight
14: Dough may rise in refrigerator
15: If necessary, let dough stand at room temperature before baking until almost doubled in original side
16: Then, bake as usual)
17: If baking same day, you still cover loosely with plastic wrap and cloth towel
18: Let rise in warm place (80-85 degrees) until almost doubled, about 30 minutes
19: Heat oven to 375 degrees
20: Then, uncover dough and bake rolls for 20-30 minutes till golden brown
21: Cool 1 minute
22: Remove from pan and cool for 10 minutes
23: (This keeps bottom from getting soggy
24: ) Drizzle glaze ingredients over rolls which may have been placed back in pan first
25: TIP: To speed up the process of rising, I heat oven to about 200 degrees for 5 minutes or so, then turn it off before putting pans in just to rise before final baking
26: I do this when you can't ensure room being at proper warmth or drafty
27: Otherwise, rolls will take too long to rise and will be either heavy in consistency or too small
28: ) Posted to MM-Recipes Digest V3 #293 Date: Sat, 26 Oct 1996 10:10:27 -0500 From: dee@smartnet
29: net (Dianne Weinsaft)