FOOD FOR THOUGHT By
Wanda A. Adams
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In our continuing series on Maui High School recipes, here's their cinnamon roll:
MAUI HIGH CINNAMON ROLL
For cinnamon topping:
FOR FROSTING:
Measure warm water in large mixer bowl. Stir in yeast and sugar. When yeast is dissolved, add melted shortening and butter. Beat in 4 cups flour, dry milk, salt and yellow food coloring, and beat well with mixer for 5 minutes. Add remaining flour by hand. Dough should not be too stiff.
With very small scoop or large tablespoon, scoop dough into rows in well-greased 9-by-13-inch pan. (You should have 24 rolls.) Combine sugar and cinnamon for topping and sprinkle over. Cover and let rise until doubled. Bake about 25 minutes in 400-degree oven.
Meanwhile, make frosting by stirring together powdered sugar and water. Mix together until smooth.
When rolls come out of the oven, immediately brush with butter and top with powdered sugar frosting.
Make 2 dozen rolls.
Lots of recipe requests are floating about. Can you help me tie them down?
Send to: Wanda A. Adams, The Advertiser Island Life, P.O. Box 3110, Honolulu, HI 96802; wadams@honoluluad vertiser.com; or fax 525-8055.
Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com.
For more information about our 150th anniversary cookbook, call 535-8189 (message phone; your call will be returned). You can order the cookbook online.