Grandma’s Danish Pastry

I don’t know why my mother called this Danish Pastry in the recipe, I always knew them as Mom’s Sweet Rolls. At any rate, they have always been a favorite. In my younger days I would make these every Christmas and it wouldn’t take long and they were gone. They are delicious and not necessarily too sweet. You can adjust that easily.

Danish Pastry
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1pkg dry yeast
¼ C warm water

Dissolve yeast in water.

1/3 C sugar
1/2tsp salt
1 stick butter or margarine
1C scalded milk
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2 eggs
1/2tsp vanilla
3C flour (aprox)
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Pour hot scalded milk over butter, sugar, and salt. Cool to lukewarm. Beat in 2 eggs with a beater. Add vanilla and yeast mixture. Stir in flour gradually to make a soft dough. It should be easy to handle. Let rise in a covered bowl until double in size. Roll out and cut as desired. Place on a greased and floured pan. Let rise again.

Bake at 400 degrees for 10-12 minutes. Or a tea ring would bake for 25 minutes.

Roll the dough into a somewhat square shape.
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For sweet rolls, cut strips about ¾-1” wide. Twist the strip while you wind the roll into a ‘coil’. Add a teaspoon of jam or jelly to the top. After cool drizzle with powdered sugar mixed with milk.
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For a tea ring, after rolling out spread softened (maybe melted) butter onto the shape and sprinkle cinnamon sugar (raisins are opt) over it. Roll up the dough, being careful of the filling. Place the roll in a circle shape. With a knife, cut slices about 1” wide. Twist the slices into an angle. After baking and cooling, drizzle powdered sugar mixed with milk over the ring.

I hope you find these as delectable as our family has over the years.
Have a great holiday weekend!
Doris

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