Instructions:

Dorothy Walker's Sticky Rolls

Grange Fair 2000 Winner

2 packages dry yeast
1 teaspoon granulated sugar
1/2 cup warm water
1 1/2 cups lukewarm milk
1/2 cup granulated sugar
2 teaspoon salt
2 eggs beaten
1/2 cup margarine, melted
7 to 71/2 cups SIFTED flour

Sugar Mix
1 cup granulated sugar
2 teaspoons cinnamon

Syrup
1 3/4 cups margarine, melted
2 1/2 cups light brown sugar
1 cup water

Dissolve the yeast with 1 teaspoon of sugar in the water and let stand 5 minutes.

Add the yeast mix to the other ingredients and beat with electric mixer while adding the sifted flour. Mix dough by hand when too stiff for mixer and knead for 7 to 10 minutes [should be satiny]. Make a ball.

Put the ball in an oiled bowl and turn so all the sides are oiled. Cover loosely with a plastic wrap and a dish towel.

Heat oven to 200 degrees F and then turn off. Put the covered bowl into oven and let rise for about one hour or until doubled. Punch down the dough, turning it again in bowl, and return to oven and let rise again.

Divide the dough in half and roll out about 1/2 inch thick. Brush on melted margarine and sprinkle on mix.

Roll up like jellyroll and cut into 1-inch thick slices.

Syrup: Stir margarine, sugar and water and bring to boil in saucepan. Pour equal amounts into two 9 by 13 inch metal baking pans.

Lay the slices of dough flat in the pans and let rise again for half an hour.

Pour 1/2 cup warm water over each pan and bake at 350F for 30 minutes.

Let the rolls cool for 2 minutes and then put a sheet of foil over the top and a cake rack over the top of each pan and invert the pan to remove.

Makes 2 dozen.