Cinnamon Rolls

Bread Dough Rising

Cinnamon Rolls                                    Nancy Harrison

Put 2 cups milk into a sauce pan and scald it. (Heat slowly to 160 degrees)

Remove from heat and add ½ cup Crisco, allow to cool, even adding some ice cubes if necessary

Rolls rising

While the milk cools, put ½ cup water 110 – 115 degrees into a warm mixing bowl, sprinkle 2 packages of yeast over the water; add 2 Tblsp of sugar.  Wait until this mixture foams to indicate the yeast is active.

Finished Product

To the yeast mixture, add 2-3 cups flour, ½ cup sugar, 2 tsp salt, the milk mixture and 4 eggs to the mixing bowl and mix with the mixer until mixed thoroughly.  Add more flour 1 cup at a time, mixing with the paddle attachment, being careful not to add too much flour.  When the mixture is coming together and looks smooth; remove from mixer and put on the counter sprinkled with flour.  Knead a few times until the dough springs back to the touch.  Alternately, you can use the dough hook on the mixer and add flour a little at a time until it’s too stiff to mix, then place in a greased bowl, cover with a cloth or towel and place in a warm place with no drafts and allow to rise for 11/2 hours, or until doubled in size.

Punch the dough down and allow to rest for 5-10 minutes; divide the dough into two equal pieces, place on a floured surface, roll each into a large rectangle with a rolling pin.  Butter the dough generously, sprinkle with sugar and cinnamon.  Roll up, and slice the roll into pieces 11/2 inches thick and place, cut side down into a sheet pan.  Let rise for about 30 minutes, then back in a 350 oven for 20-30 minutes.  While still hot, make a powdered sugar icing with half and half and vanilla; drizzle over the rolls; add chopped nuts if desired.