Ingredients:

1-1/2 C. Scalded Milk

1-1/2 C. Warm Water

2 Pkg. Yeast

2/3 C. Sugar

¾ C. Crisco

2 Eggs

2 Tbs. Salt

8 C. Flour (approx.)

Directions:

Heat milk to scald, let cool to 100 degrees.

Add yeast to water.

Add sugar, and let sit for 10 minutes.

Add Milk and 3 C. flour, beat until bubbles form, then add Crisco and eggs, and beat until smooth.

Add remaining flour and knead with dough hook until elastic

Place dough in large container and let rise. 

Punch dough down and roll out into a rectangle.

Spread butter over rolled out dough, and sprinkle generously with sugar and cinnamon.

Roll dough lengthwise and cut into 1 inch slices, place into greased pan.

Cover and Let rise until doubled.

Bake for 16 to 20 minutes at 375 degrees.

Frost with icing.

Roll and Slice into 1″ slices.

Cover with flour sack and let raise until doubled.

Bake at 375 degrees.

Frost with icing.

I keep one pan aside for the family to eat.  I usually make a double batch, which will make about 80 rolls.  After I bake them and let them cool, I cover with plastic wrap and freeze.  Then just thaw them out and they are ready to serve.

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Posted in Breakfast, Desserts

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