Cinnamon Rolls Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 c. hot water
½ c. sugar
2 T. lard, heaping (or 3 T. oil)
2 T. yeast
¼ c. warm water
1 tsp. sugar
2 eggs, beaten
7 ½- 8 c. flour
brown sugar
butter, melted
cinnamon
prepared frosting
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Directions: |
Directions:Dissolve yeast and 1 tsp. sugar in ¼ c. warm water. Let it start to foam to be sure it's good yeast.
Mix eggs, hot water, sugar. When it cools a bit, add yeast mixture and flour, one cup at a time.
Knead well with a dough hook or by hand until dough is smooth and elastic. Place in a warm spot out of the draft and let rise until double. Punch down and let rise until double again.
Divide into workable sizes and roll into a rectangle. Spread with melted butter, brown sugar and cinnamon. Roll up, starting on long edge. Cut 1-1½" thick and place in pie pans. About 7 rolls per pie pan.
Bake at 350º 12-15 minutes or until desired brownness. Be careful not to overbake. |
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Personal
Notes: |
Personal
Notes: For dissolving yeast, use water that is almost too hot for your fingers but not quite. Use the hot water to melt the lard. But very hot water will kill yeast so let that cool a bit before you add the yeast mixture.
Diane adds half a cup mashed potato flakes. If you put on a little frosting when warm, it will create a glaze and not be so thick. Note: Ron and Quinn will disagree with this step!
If you don't have prepared frosting, beat 1/2 c. shortening with several cups powdered sugar, a little vanilla and milk to the right consistency of frosting.
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