This section contains recipes for our yeast sweet rolls and
pastries..
Cinnamon Bear Claws
Basic Sweet Roll:
3/4 C. milk
1/2 C. sugar
2 t. salt
3/4 C. butter
1/2 C. water 105°F.
2 pkg. active dry yeast
2 eggs
4 3/4 C. flour
softened butter
Bear Claws:
3 T. melted butter
1/2 t. cinnamon
2 T. sugar
1/2 C. walnuts
Sugar Glaze:
1/2 C. powdered sugar
1/4 t. vanilla
2 t. milk
Heat milk until bubbles form around edge; remove from heat. Add sugar, salt and
butter. Stir until butter is melted. Let cool. In separate bowl add water;
sprinkle yeast in and stir until dissolved. Add milk mixture, eggs and 3 cups
flour. Beat with electric mixer 2 minutes. Add rest of flour using spoon. Beat
until smooth. Brush with soft butter.
Cover with foil and refrigerate 2 hours. Dough may be kept for 3 days in
refrigerator.
Bear Claws:
By using 1/3 of dough, roll into a 18 x 9-inch rectangle. Brush with 1/2 of
butter, then sprinkle with cinnamon, sugar and nuts. Fold into thirds; pinch
edges together. Cut crosswise into 6 sections. On folded side make 3 (1-inch
cuts), evenly spread. Place on greased cookie sheet.
Brush with butter. Cover and rise about 45 minutes. Preheat oven to 350°F. and
bake 15 to 20 minutes or until golden brown.
