- Maple Frosting:
- 1 quart whole milk
- 1 cup vegetable oil
- 2 pkgs active dry yeast
- 8 cups (plus 1 cup extra) flour
- 1 tsp baking powder (heaping)
- 1 tsp baking soda (scant)
- 1 tbsp salt (heaping)
- Lots of butter
- 2 cups sugar
- 1 bag powdered sugar
- 2 tsp maple flavoring
- 1/2 cup milk
- 1/4 cup butter
- 1/4 cup brewed coffee
- 1/8 tsp salt
Preparation time 120mins
Cooking time 30mins
Mix milk, oil and sugar in pan. Scald mixture (right before boiling). Turn off heat and cool 45-60 min. When mixture is lukewarm, but not hot, sprinkle yeast over top. Let sit for a minutes.
Add 8 cups flour - stir mixture together. Cover and let rise for at least an hour in a warm place.
After rising, add 1 more cup flour, baking soda and powder and salt. Stire mixture together. Let rise again.
Roll dough thin, sprinkling surface generously with flour. Take 1/2 dough and form a rough rectangle. Drizzle 1/2-1 cup melted butter over the dough and sprinkle 1 cup sugar over butter and a generous amount of cinnamon.
Roll the roll toward you keeping a tight line. Pinch seam to seal it.
Spread one tbsp butter in 7" round cake or pie pan. Cut rolls approximately 3/4-1" thick and lay them in buttered pans.
Let rolls rise for 20-30 minutes and bake at 375 degrees until light golden brown 15-18 minutes.
Mix all ingredients together and still well until smooth. Should be thick, but pourable. Taste and adjust as needed. Generously drizzle over warm rolls. Don't skimp on the frosting.