Ingredients: |
Ingredients: 1 cup milk
1/2 cup granulated sugar
2 tsp salt
3/4 cup cold water
1/4 cup soft shortening (butter, margarine, lard or vegetable shortening - Mom uses butter)
1/2 cup lukewarm water
2 tsp granulated sugar
2 packages fast-rising dry yeast
2 eggs, well beaten
7 to 7 1/2 cups all purpose flour
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Directions: |
Directions:Scald milk. Stir in the 1/2 cup sugar, the salt, the 3/4 cup cold water and the soft shortening. Cool to lukewarm.
Measure the 1/2 cup lukewarm water into warm bowl; stir in the 2 tsp sugar. Sprinkle with yeast. Let stand 10 minutes, then stir until well blended.
In large bowl stir together lukewarm milk mixture, well beaten eggs, the yeast mixture and 3 1/2 cups of flour, measured without sifting. Beat until smooth and elastic.
Work in sufficient additional flour to make a soft dough (about 4 cups more). As the dough thickens, mix it in the bowl with one hand, using a swinging rotary motion. Turn out dough onto lightly greased board or tabletop
Knead until smooth and elastic, about 5 minutes. Put dough into a lightly-greased warm bowl. Lightly grease the top. Cover with greased wax paper and a clean cloth.
Let rise in a warm place (75º F to 85ºF) free from draft, until double in bulk - about 1 1/2 hours. Punch down dough. Turn out onto lightly greased board or table.
Cut into 4 equal pieces with greased, sharp knife. Round up each piece, cover and let rest 15 minutes.
To form cinnamon rolls, roll one ball of dough (1/4 of recipe) into rectangle 9"x12". Brush lightly with butter.
Combine 1/3 cup brown sugar and 1 tsp. cinnamon. Sprinkle evenly over dough.
Roll up as for jelly roll sealing edge. Cut into approx. 1 inch pieces.
Place rolls in greased pan, cover with dry cloth and let rise in warm place (75º F to 85º F) until double in bulk (1 1/2 to 2 hours).
Repeat with remaining three balls of dough.
Bake in preheated oven at 375º F for about 20 minutes. Turn out on wire rack to cool. |
This recipe for Cinnamon Buns is from