Crepes (Swedish Pancakes)

1 cup milk
3 eggs
1 tbsp. Sugar
2/3 cup flour
1/4 tsp. Salt
2 tbsp. oil

Mix in blender or beat with egg beater. Bake on griddle. Makes about 8 small crepes (6-inch size).

Cinnamon or Dinner Roll Dough

Mix:
2 cups hot water
1/2 cup sugar
1 1/2 tsp. Salt
1 egg
1/4 cup oil

Add:
3 cups flour
2 tblsp. yeast
Mix for 5 minutes.

Add:
3 1/2-4 cups more flour (until cleans sides of bowl in bosch)
Let mix for a couple of minutes on low.

Cinnamon rolls

Roll out on a floured surface into a rectangle 1/2 in. thick. Spread with butter; then cover with brown sugar and sprinkle with cinnamon generously. Roll lengthwise and seal by pinching dough together. Cut about an inch thick and put on greased cookies sheets, not quite touching. Let raise until doubled and bake at 375 degrees for 15-17 minutes. Flip out of pan and let cool on a rack. Frost.

Frosting
1 cup powdered sugar
1/4 tsp. vanilla
1 tblsp. Butter
add milk to make creamy


Dinner rolls

Pinch a little larger than golf ball size dough. Kneed into a smooth ball. Dip ball in butter. Grease the pan. Lay balls on pan, not quite touching, butter side down then roll over to cover entire ball in butter. Let rise until doubled. Bake at 375 15-17 minutes until golden brown. Brush butter on top while still warm.

Butterhorns

1 cup butter, softened
1-1/2 cups (12 ounces) 4% cottage cheese
2 cups all-purpose flour
Dash salt

FROSTING:
2 cups confectioners' sugar
2 tablespoons butter, melted
2 teaspoons milk
1/2 teaspoon vanilla

Directions
In a large bowl, beat butter and cheese until blended; Combine flour and salt; gradually add to cheese mixture and mix well. Cover and refrigerate for 4 hours or overnight.

Turn onto a lightly floured surface; divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets.

Bake at 350° for 30 minutes or until light golden brown. Remove to wire racks. Combine the frosting ingredients. Spread over warm rolls. Cool completely; store in covered containers. Yield: 3 dozen.
(Taste of Home Recipe)

Lion House Rolls

2 tablespoons yeast
2 cups warm water
1/2 cup sugar
1/2 cup shortening, margarine or butter
1 teaspoon salt
2/3 cups nonfat dry milk
1 egg
5 1/2 cups flour

In large bowl, mix yeast and water and let stand 5 minutes. Add sugar, shortening, salt, milk egg & 2 cups flour and beat. Gradually add remaining flour until soft dough is formed. Knead unto smooth and elastic. Place in greased bowl and let rise until double in bulk. Punch down and divide in 3 pieces. Roll out each piece into circle and cut into 12 pie shaped pieces. Brush with melted butter. Roll up each piece into crescent. Place on greased pan and let rise until double. Bake at 400 degrees for 15 minutes. Makes 2-3 dozen rolls