CITY SCHOOL SWEET ROLLS FROM LOS ANGELES SCHOOL DISTRICT

4 cakes yeast
2 cups lukewarm milk
1/2 cup sugar
2 tsp. salt
1/2 cup shortening
1 large egg
1 cup cake flour
5 cups bread flour
3/4 to 1 1/2 tsp. ground nutmeg
1/4 cup butter or margarine, melted
Cake Crumb Filling (recipe follows)
Powdered Sugar Glaze (recipe follows)

Dissolve yeast in lukewarm milk.

Combine sugar, salt, shortening and egg in mixing bowl and mix for one minute at low speed. Add milk mixture and mix one minute. Add flours and nutmeg and mix only long enough for flour to be incorporated -- no more than 5 minutes.

Roll out to rectangle shape. Brush with butter and sprinkle with Cake Crumb Filling. Roll up jelly roll fashion. Slice into 1 1/2-inch slices. Place on greased baking sheets, cut side down, and pat out fairly flat. Let rise until doubled.

Bake at 400 degrees F for 15 minutes.

When cool, brush with Powdered Sugar Glaze.

CAKE CRUMB FILLING

Combine and mix well:
1 cup cake crumbs
1/2 cup brown sugar, packed
1 tsp. ground cinnamon


POWDERED SUGAR GLAZE

Mix together until smooth:
2 cups powdered sugar
1/4 cup hot water
Stir in:
1 tsp. vanilla

Makes 17 to 18 rolls