Ingredients:

3 to 31⁄2 cups all-purpose flour

1⁄3 cup sugar

1 envelope Yeast

1 teaspoon salt

1⁄2 cup water

1⁄4 cup milk

1⁄4 cup butter or margarine

1 large egg

Cocoa Topping (recipe follows)

 

Directions:

In a large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat water, milk and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 min- utes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1⁄2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough into 12 equal pieces; shape into smooth balls. Place balls on greased baking sheet. Flatten each ball

slightly.

 

Cocoa Topping: In medium bowl, cut 1⁄2 cup butter or margarine into 3⁄4 cup powdered sugar and 3⁄4 cup all-purpose flour with pastry blender until crumbly. Stir in 2 tablespoons cocoa powder, 1 teaspoon cinnamon and 1 teaspoon vanilla extract. Using both hands, lump mixture together firmly; shape into a log. Cover; refrigerate at least 30 minutes.

 

Cut Cocoa Topping into 12 equal portions; flatten each portion to 2 1⁄2-inch round. Place 1 round on each dough ball. With sharp knife, make cuts 1⁄4- inch deep on rolls, to resemble seashells. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

 

Bake at 375°F for 20 minutes or until done. Remove from sheet; cool on wire rack.

 

 

Makes 12 rolls