Directions: |
Directions:Soften one package active dry yeast in 1/4 cup warm water. Stir until dissolved. Scald 1 cup milk until small bubbles begin to form around the edges of the pan and a film appears on the surface. To the milk add 1/4 cup sugar, 2 tbsp. shortening and 1 tsp. salt. Mix well and cool to lukewarm.
Sift about 4 cups flour into large bowl. Stir 1-1/2 cup of the flour into cooled liquid. Add 1 egg, beat well. Stir in the soften yeast. Add remaining flour. or enough to make a soft dough. Mix well.
Cover dough and let rest about 10 minutes The dough will tighten and be easier to handle. Turn dough out onto floured surface.
See how satiny the dough looks when kneaded just enough. To knead, use a pull and push action with firm, rocking motion, kneading with the heal of the hand, then folding dough toward you with your fingers. As you knead give the dough another turn after each rocking motion. Continue until dough is smooth and no unblended flour remains ( about 5 minutes).
Now rest hands lightly on dough for 30 seconds. If it doesn't stick to hands enough flour has been added. Place in lightly greased bowl turning to coat the dough. Cover and let rise in warm place (85º) until double in bulk. Punch down with fist in center. Bring dough from the sides of the bowl and fold over. Let rise again until almost double.
Let dough rest under the bowl for 10 minutes. Pat out dough in oval shape.
Roll in an 18x9 rectangle. Brush with 1/4 C melted butter. Mix 1/2 C sugar, 2 tsp. cinnamon, 1/3 C raisins. Sprinkle over dough. Roll up as for jelly roll. Cut in 1" slices. Mix 1/3 C melted butter with 2/3 C brown sugar Spread in bottom of 2 8X8 pans. Dot with walnut halves top with rolls.
Let rise until double. Bake in 375º oven about 25 minutes or until done. Cool 5 minutes in pan. Then invert rolls on cooling rack over waxed paper to catch any excess syrup. Makes 1 and 1/2 doz. rolls |
This recipe for Luscious Cinnamon Rolls is from