August 18, 2017
- FOR DOUGH
- FOR FILLING
- FOR ICING
- Serving Size: 1 (56.5 g)
- Calories 204.4
- Total Fat - 6.3 g
- Saturated Fat - 2.4 g
- Cholesterol - 18.9 mg
- Sodium - 86.3 mg
- Total Carbohydrate - 35.1 g
- Dietary Fiber - 0.7 g
- Sugars - 21.1 g
- Protein - 2.4 g
- Calcium - 14.1 mg
- Iron - 0.3 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Dough: Dissolve yeast in Warm water.
Add milk, sugar, salt, eggs, shortening and 2 1/2 cups all purpose flour. Mix till smooth.
Add enough remaining dough to make dough easy to handle.
Turn dough out onto a lightly floured, cloth covered surface and knead until smooth and elastic.
Place dough in an oiled bowl, turning dough to coat in oil.
Let rise, covered with a damp cloth, until doubled. approximately 1 hr.
Punch down dough, divide in two two and roll into 18x19 rectangles
Brush rectangles with melted butter.
Mix 1 cup sugar and 2 teaspoon cinnamon and sprinkle over rectangles.
Roll up, starting at the wide side. Pinch edge of rolls to seal well.
Cut each roll into 1 inch slices.
Use a pencil and press down on center of each slice, parallel to cut sides, pressing down almost through dough.
Turn cut surfaces up, to resemble butterfly wings.
Place on greased baking sheets.
Rub together Crumble ingredients until crumbly, and sprinkle over rolls.
Bake at 375 for roughly 12 minutes.
Tips & Variations
No special items needed.