Sunday, May 23, 2010



2 c. warm water
1/2 c. sugar
1 T yeast
1/3 c. oil
1 tbsp salt
2 eggs
1/4 c water
Flour (about 5 cups)

Mix water, sugar, and yeast. Add remaining ingredients and mix in flour until you get a sticky dough. Pour dough into an oiled bowl and cover with plastic wrap. Rise 1 hour. Punch down. Rise 1 more hour. Roll out into triangles, or other desired shape. Rise 1 more hour. Deep fry in vegetable oil until lightly browned on each side.

Cinnamon butter:
1 stick butter
1/2 c. powdered sugar
1 tsp vanilla
1/2 tsp cinnamon

Mix all ingredients together with a blender until smooth.

Haylee’s Note:
Yesterday Darin and I wanted to go out for scones, but Matthew was pretty tired. So we decided to make some ourselves! I felt bad because you really do need to play around with the oil temperature a bit. If they are doughy on the inside, but dark on the outside, you need to turn your heat down. I think we finally mastered the right temperature as soon as everyone was done eating. Sorry you guys for the doughy scones…better luck next time. This recipe is actually my grandma’s roll recipe, but we use it for scones. *NOTE—not all roll recipes will work for scones!! (We have tried). Hope you enjoy! We also served it with cinnamon butter!

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