-
1
FOR THE ROLLS:
-
2
In a small bowl, dissolve the yeast in warm milk with 1 tsp of sugar. Allow to proof (sit) for 10 minutes until it becomes foamy.
-
3
In a large mixing bowl, beat the margarine, sugar, salt and eggs until combined.
-
4
Add 2 cups of flour and the yeast.
-
5
Continue mixing and adding flour until you have use 4 cups total of flour.
-
6
Roll out onto a floured surface and knead for about 5-10 minutes until smooth and no longer sticky. (You may need to add more flour).
-
7
Put into a lightly greased bowl turning once to coat the dough.
-
8
Cover with a clean towel and place into a warm draft free place and allow to rise for an hour.
-
9
Punch dough down and roll out on a lightly floured surface into a large rectangle 21 x 16 inches.
-
10
FILLING: Spread the softened margarine over the surface of the dough leaving a 1/2-inch border around the edges.
-
11
Blend brown sugar, cinnamon and nutmeg in a small bowl.
-
12
Sprinkle evenly over the margarine.
-
13
Roll the dough jellyroll style starting at the 21-inch edge.
-
14
Pinch the ends together.
-
15
Grease a 15 x 10-inch pan lightly.
-
16
Slice the dough into 1 1/2-inch pieces and place cut side up in the pan.
-
17
Cover with a clean towel and put in warm draft free spot for 45 minutes.
-
18
Preheat oven to 400u00b0F.
-
19
Bake rolls for 10-15 minutes until golden brown.
-
20
FROSTING: Mix all frosting ingredients until light and fluffy and spread over warm rolls.
