City School Sweet Rolls recipe

Source: Los Angeles Times - 9/23/82

4 cakes yeast
2 cups lukewarm milk (or 1 cup milk plus 1 cup water)
1/2 cup sugar
2 teaspoons salt
1/2 cup shortening
1 large egg
1 cup cake flour
5 cups bread flour
3/4 to 1 1/2 teaspoons ground nutmeg
1/4 cup butter or margarine, melted
Cake Crumb Filling
Powdered Sugar Glaze

Dissolve yeast in milk. Combine sugar, salt, shortening and egg at low speed for 1 minute. Add milk mixture and mix 1 minute. Add flours and nutmeg and mix only enough for flour to be well incorporated, not more than 5 minutes.

Roll out to a rectangle shape. Brush with melted butter and sprinkle with Cake Crumb Filling. Roll up jellyroll fashion. Slice into 1 1/2-inch slices. Place on greased baking sheets, cut side down and pat out fairly flat. Let rise until doubled.

Bake at 400 degrees F for 15 minutes. When partially cooled, brush with Powdered Sugar Glaze.

Cake Crumb Filling:
1 cup plain bread crumbs
1/2 cup packed brown sugar
1 teaspoon cinnamon

Combine and mix well.

Powdered Sugar Glaze:
2 cups powdered sugar
1/4 cup hot water
1 teaspoon vanilla extract

Mix powdered sugar into hot water until smooth. Stir in vanilla extract.

Each serving contains about: 580 calories; 331 mg sodium; 85 mg cholesterol; 34 grams fat; 66 grams carbohydrates; 7 grams protein; .77 gram fiber

Topping:
1/4 cup all-purpose flour
3/4 cup brown sugar, packed
1/4 teaspoon salt
1 cup chopped walnuts
1/4 cup butter

Mix together flour, sugar, salt and nuts. Add butter in small pieces. Rub in by hand until mixture is crumbly. Be careful not to over-mix.

Serving size: 17