Title: Herman Cinnamon Rolls

Categories: breads
Yield: 1 servings

1 cup herman
1/4 tsp salt
2 tsp baking powder
1 cup flour
1/4 tsp soda
1/4 cup oil
1 margarine
1/2 cup (1 stick) butter, melted
1 cup brown sugar
1/2 cup nuts

Mix Herman, salt, baking powder, flour, soda and oil.
Form into dough. Knead lightly. Roll into 1/4 inch thickness on
floured surface. Spread with soft margarine. Sprinkle with cinnamon
and sugar. Roll up as for jelly roll, cut into 1/2 inch slices.
Spread topping in bottom of 9 x 13. Place roll slices on top, flat
side down. Bake in 350 oven for 30 minutes.
Remove immediately by overturning on cookie sheet.
Topping: Combine 1 stick melted margarine, 1 cup brown sugar and 1/2
c. nuts. Lisa/Cedar Rapids. Used and shared by Eleanor Creighton

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Title: Herman Or Friendship Starter
Yield: 1 servings

1 cup sugar
1/3 cup warm water
2 envelopes active dry yeast
2 cup milk
2 cup flour

Sprinkle one tablespoon sugar over warm water. Sprinkle yeast over
this and let stand in warm place until doubled in size, about 10
minutes. Mix milk, remaining sugar, flour and yeast mixture. Place in
plastic or glass container about the size of a 5-quart ice cream
bucket. Stir, using only a wooden spoon or paddle, as metal retards
growth. Cover loosely and let stand in a warm place overnight. The
next day, refrigerate. Stir each day with a wooden spoon to retard
spoilage. On the fifth day, measure out one cup to bake with. Measure
out one cup for gift. Feed remaining starter one cup flour, one cup
milk and one-half cup sugar. Stir well. Refrigerate and stir daily.
On the 10th day, measure out one cup, if desired, to give to a
friend. You should have enough left over to use in a recipe, plus
extra to feed as before and refrigerate. Thereafter, use the starter
almost daily or as desired, feeding every five days. From: Pat
Reynolds. Used and shared by Eleanor Creighton

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