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GRANDMA'S CINNAMON ROLLS
Bet you can't eat just one!
4 Tbsp yeast (I use fast-rise yeast)
1/4 C sugar
1 C warm (104°) water
1/2 C sugar
2 Tbsp salt
3/4 C evaporated milk
1 C Crisco
5 egg yolks
2-1/2 C hot (120°) water
10-1/2 C all-purpose flour
melted butter
1 C sugar mixed with 1 Tbsp cinnamon
Icing (recipe below)
Dissolve yeast and 1/4 C sugar in 1 C warm water. Set aside until foamy. Mix 1/2 C sugar
salt, evaporated milk, Crisco and egg yolks in a large bowl until well blended. Add the hot
water and mix. Add 4 C of the flour and mix well. Add the yeast mixture and blend well.Add remaining 6-1/2 C flour one at a time-you should have a nice, elastic dough that is just barely sticky to the touch. Let restfor 5 minutes. Knead 50 times then shape into two long loaves. Let rest 10 minutes. Roll
loaves into rectangles 1/2" thick. Brush with melted butter and sprinkle with the sugar and
cinnamon mixture. Moisten the upper edge ofthe dough with water then roll from bottom to
top and pinch to seal. Using a sharp knife,cut dough into 2" rolls. Place side by side in a greased 10" X 14" pan. Cover lightly with a dish towel and allow to rise until doubled in bulk (15 min for fast-rise yeast) then bake at 325° for 30 minutes or more until golden on top. Allow to cool in pan. Drizzle icing over top and wait for the compliments!
Icing: About 2 C powdered sugar, 2 tsp Mapline
or 1 tsp vanilla and enough milk or cream to
make a drizzle.
GRANDMA’S ORANGE ROLLS
2 pkg active dry yeast
1/2 cup warm water (110º to 115º)
2 cup warm milk (110º to 115º)
1/2 cup shortening
1/2 cup sugar
2 teaspoon salt
2 eggs, lightly beaten
7 to 8 cups all-purpose flour
FILLING:
2 cups sugar
1 cup butter or margarine, softened
4 Tablespoons grated orange peel
GLAZE:
2 cup confectioners’ sugar
8 teaspoons butter or margarine, softened
8 to10 teaspoon milk
1 teaspoon lemon extract
In a small bowl, dissolve yeast in water. In a large mixing bowl, mix milk, shortening, sugar, salt and egg. Add yeast mixture and blend. Stir in enough flour to form a soft dough. Knead on a lightly floured board until smooth and elastic, about 6-8 minutes. Place in a a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Roll each half into a 24-in x 10-in. rectangle. Mix filling ingredients until smooth. Spread half the filling on each rectangle. Roll up, jelly-roll style, starting with a long end. Cut each into 12 rolls. Place in two greased 13-in x 9-in. x 2-in. baking pans. Cover and let rise until doubled, about 45 minutes. Bake at 350º for 20 minutes until lightly browned. Mix glaze ingredients; spread over warm rolls. Yield: 24 rolls.
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