Directions: |
Directions:Sweet Dough
In a large mixing bowl, dissolve yeast in the warm water.
Add milk, sugar, salt, egg, shortening and half of the flour to yeast. (1 ½ cups)
Mix until smooth. Use a wooden spoon or an electric mixer. Be sure to mix it well at this stage.
Gradually add enough of the remaining flour to handle easily. Be sure not to add too much flour! It is better to have too little, flour can be added at the kneading stage.
Turn onto lightly floured board. Knead until smooth (5 minutes at least)
Kneading Process: Fold dough, (toward you), Push lightly with the heel of your hand, then Turn dough ¼ turn. Repeat, with a light rhythmic motion.
Round up in a greased bowl, bring the greased side up. (This should be the smooth side, Cover with a plastic wrap.
The dough can be refrigerated overnight or you can just let it rise a warm room until double in size – about 1 to 1 ½ hours.
Punch down, let rise again until almost double.
Shape the rolls, cover and let rise again.
Cinnamon Rolls:
Roll dough into a rectangle, 15 x 9
Spread with 2 tbsp softened or melted butter.
Sprinkle with ½ Cup sugar and 2 tsp cinnamon. Add ¼ Cup raisins, if desired.
Roll up tightly, beginning at wide side.
Seal well by pinching edges of roll together, even up roll by stretching slightly.
Cut roll into 1” slices, Place in greased 13 x 9 “ pan or cake pans, or greased muffin cups.
Cover and let rise until double; bake.
Bake at 375* F. for 25 to 30 minutes.
Frost while still warm with: Confectioner’s sugar (powered sugar) moistened with cream or milk to a spreading consistency. ( ¼ tsp. vanilla flavoring may be added.) |
This recipe for Joey’s Cinnamon Rolls is from