Bressler Family Favorites- Spiralbound Cookbook #38

NO IDEA who the Bresslers are, or where this cookbook came from.  It was created in June of 1991. 

The forward, written by Francis Goff, is LONG, but I love the last paragraph, which states:  "Well, this will give you some idea of what it's like to have good cooks in the family.  One thing I can tell you is some of these recipes are good, they are fattening, immoral and probably illegal.  I will say everything featured here will be very kind to your palate, your 'sufficiency will be suffoncified,' and each dish you make from this book will be 'oscarspeeled.'" 

I don't have a CLUE what this means, but, apparently, the Bresslers do!!

Here's the cookbook:

Here are the patriarch and matriarch of the family...

The recipe I've chosen to feature in this post is for SCANDINAVIAN COFFEE ROLLS:

Scandinavian Coffee Rolls

Scald 1 c. milk and let cool to lukewarm.
Into large mixing bowl put:
4 c. flour
1 tsp. salt
1/4 c. sugar

Cut 1 cup margarine into flour with a pastry blender until consistency of meal.  Dissolve 1 pkg. yeast in 1/4 c. warm water.

To the flour mixture, add yeast, cooked milk and 3 egg yolks.  Mix well.  Refrigerate overnight (at this point, dough will be sticky).  Roll half of chilled dough into a 12 x 10 inch rectangle and spread with 1/2 the filling.  Roll as for jelly roll and cut in 1 inch slices.  Place on greased jelly roll pan.  Repeat with rest of dough.  Let rise until very light.

Bake at 375 degrees about 20 minutes.  Frost with Brown Butter Frosting.  Makes 24 rolls.  (I usually flatten rolls slightly with the palm of hand when I put them in pans.  To cut rolls, I place a piece of thread under roll of dough and pull on ends, crisscrossed.)

Filling:
1 stick soft margarine
1 1/2 c. powdered sugar
1 1/2 tsp. cinnamon
1/2 c. chopped pecans

Mix until like a paste.

Brown Butter Frosting:
2 T. margarine, browned until almost burned
2 T. hot water
1 tsp. vanilla
1 1/2 c. powdered sugar

Enjoy!