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This recipe for BASIC SWEET ROLL DOUGH/CINNAMON ROLLS, by , is from HACKETT FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maryann Donlon
Added: Monday, September 21, 2009


1 pkg. active dry yeast
1/4 c. sugar
1/4 c. shortening
1 tsp. salt
2 eggs
1 1/2 to 2 c flour
1/4 c. butter, melted
1/2 c. sugar
2 tsp. ground cinnamon

In large mix bowl, combine: 1 pkg. active dry yeast
Heat until warm (115 to 120 degrees) : sugar, shortening, salt.
Stirring to melt shortening. Add to dry mixture. Add eggs. Beat at low speed with electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in flour to make a moderately stiff dough. Knead on lightly floured surface until smooth (8 to 10 minutes). Shape into a ball. Place in greased bowl, turning once. Cover; let rise until double (45 to 60 minutes). Punch down; divide in half. Cover; let rest 10 minutes.
Roll half of dough into a 12 x 8. Brush each with half the melted butter. Combine sugar and cinnamon; sprinkle over dough. Roll up each piece, starting with long sides; seal seams. Slice each into 12 rolls. Place rolls, cut side down, in two greased 9 x 1 1/2 inch round baking pans. Cover and let rise until double (about 35 minutes). Bake at 375 degrees for 18 to 20 minutes. Drizzle icing over warm rolls.




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