• 3/4 c. sugar
  • 1/2 c. of large eggs
  • 1/4 c. butter
  • 2 teaspoon salt
  • 20 ounce yeast (2 pkgs)
  • 2 c. scalded lowfat milk
  • 6 to 7 c. flour
  • 2 sticks melted butter
  • sugar”>Sugar, Cinnamon, nuts, brown sugar”>sugar and raisins
  • 2 T butter
  • 2 T lowfat milk
  • 1 teaspoon vanilla
  • Powdered sugar


  1. Scald lowfat milk. Put yeast in bottom of bowl. Add in everything but the flour. Do not add in lowfat milk till it is lukewarm after you have scalded it. Add in six cups of flour till soft not sticky. Knead in as much as you need to make dough soft and powdery. Let rise in bowl covered with damp cloth. About 1 hour.
  2. Roll the dough 9 x 20 1/2 inch thick. Brush on butter and cover with rest of ingredients. Roll up into tube and cut into 1/2 inch thick pcs (can freeze at this point). Brush with butter. Let them rise (about 15 min). Bake 20 to 25 min at 350 degrees. They do not brown they just get pale.
  3. Mix together and make a thin glaze which is spreadable.


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