1 pkg active dry yeast or 1 tablespoon
1/2 cup warm water (105 to 115 degrees F.)
1 tablespoon sugar
3 cups of Bisquick mix (use your own if you make it)
2 tablespoons butter softened
3 tablespoons sugar
2 teas of cinnamon more if you prefer
1/2 raisins soaked in hot water first and dried off
a big hand full of chocolate chips
Walnuts chopped coarsely if you wish
1. Dissolve years in warm water, stir in 1 tablespoon sugar. Stir well
Add eggs and baking mix. Beat with a spoon vigorously.
2. Turn dough onto well floured board or pastry cloth. Knead until slightly blistered about 60 times. The photo below shows what blistered looks like.
cover lightly with wax paper and let rise for 30 minutes.
see photo below
Allow to cool 5 minute then frost with icing. Feel free to serve these warm, they are wonderful that way.
icing: Mix 1 cup confectioners sugar, 1 teas vanilla, 1/2 teaspoon almond extract. Mix until smooth. This is thick but melts on hot rolls. If too thick add a touch of milk....only a touch. I had a bit of softened butter left and stirred it into this batch I like how it worked.From a young age I would mail in for product recipe booklets. This is from the Betty Crocker Folk Breads U.S.A. printed in 1973. I promise to share some other fun recipes from my collection.