Ingredients: |
Ingredients: 1/4 cup warm water (100° to 110°)
1 (1/4-ounce) envelope yeast
3/4 cup sugar, divided
2 1/2 to 2 2/3 cups all-purpose flour,
divided
3/4 cup warm milk (100° to 110°)
1 teaspoon salt
1 large egg, lightly beaten
1/4 cup shortening
1/4 cup butter or margarine, softened
2 teaspoons ground cinnamon
2 cups powdered sugar
3 to 4 tablespoons milk
1/4 teaspoon vanilla extract
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Directions: |
Directions:Stir together 1/4 cup warm water, yeast,
and 1/4 cup sugar; let stand 5 minutes.
Combine yeast mixture, 1 3/4 cups flour, milk, salt, egg, and shortening in a large mixing bowl. Beat at medium speed with an electric mixer until well blended.
Gradually stir in enough remaining flour to make soft dough.
Punch dough down, and cover and let rise in a warm place, free from
drafts, 30 minutes or until dough is doubled in bulk.
Turn dough out onto a well-floured surface; knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top.
Roll up, jellyroll fashion, starting at a long edge. Cut dough into 1-inch slices. Arrange in a lightly greased 13- x 9-inch pan.
Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or
until doubled in bulk.
Turn dough out onto a floured surface, and roll dough to a 15- x 9-inch
rectangle. Spread with butter, and sprinkle with remaining 1/2 cup sugar
and cinnamon. |
This recipe for Cinnamon Rolls is from