Grandma's Rolls (Dough)
In a saucepan, combine:
2 c. Milk
½ c. Shortening
½ c. Sugar
Bring to a boil, then cool
In a small bowl, combine:
1 c. lukewarm Water
2 heaping T Yeast
2 tsp Sugar
Set aside and let dissolve and activate.
2 ½ tsp Salt
3 Eggs, beaten
7-9 c. Flour
When the milk mixture has cooled to lukewarm, pour into
mixer (or large bowl). Add a coup of
flour, all the yeast mixture, salt and eggs. Beat until smooth. Add flour a little at a time while mixing
dough until it pulls away from the sides, but is not stiff.
Place dough in a greased bowl, cover with a towel or plastic
wrap that has been sprayed with cooking spray.
Let rise in a warm place until doubled (in the oven with just the light
on works well). Punch down and let
double again.
For rolls: Divide dough in half and place
on floured surface. Roll until ½” thick
and cut into circles. Place on a greased
cookie sheet, almost touching. Let rise
30 minutes (in the oven with the light on, covered). Bake at 257 for 12-15
minutes.
Cinnamon Rolls
4 T Butter, softened or melted
½ c. Sugar
¼ c. Cinnamon
(Mix Cinnamon and sugar together)
Brown Sugar (optional)
Divide dough in half.
Place on a floured surface and roll out to about ¼ - ½” thick rectangle. Brush ½ the butter on the dough all the way
to the edges and sprinkle with half the cinnamon sugar mixture and some brown
sugar if desired. Roll up starting with
wide side and pinch edge to seal well. Using floss or thread, cut into slices. Place slightly part on greased cookie
sheet. Let rise until doubled (in oven
with light on, covered). Bake at 350 for 20 minutes. Frost while warm.
Sweet Icing
1 c. Powdered Sugar
1 T Milk
½ tsp Vanilla
Mix until smooth. Add
more sugar to thicken and milk to thin.
This is just a base recipe,
you will need more for your cinnamon rolls. I also use this for sugar cookies because you
can decorate them and the frosting will harden which makes it easier to store.
