"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
4 cups lukewarm water 3 pkgs yeast 1 cup sugar 1 heaping cup crisco 10 cups gold medal self rising flour more or less
**** Grease pan before putting in rolls
Mix water and yeast with wire whisk. Add sugar. Beat well. Add crisco. Mix with hands then add flour. Dump out on flour board and knead then put back in clean bowl and let rise till double covered---about 2 hours. Then roll out and let rise again in pan. For cinnamon rolls, melt butter and spread on rolled out dough, add brown sugar, lots of cinnamon, raisins. Roll up in long roll. Ends need to be tucked then cut with thread 3 thickness.
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