Grandma Perkie's Cinnamon Rolls
* 2 c Milk
* 3 pk Yeast
* 1⁄2 c Shortening
* 1⁄2 c sugar
* 1 1⁄2 t Salt
* 7 c Flour
* 2 eggs
* 10 T Butter
* 1 1⁄2 c Brown Sugar
* 3 T Cinnamon
Instructions
1.) Lightly grease pans
2.) Scald 2c milk
3.) Soften 3 pkg yeast in 1/2c warm water (110º - 115º) let yeast stand 5-10 minutes
4.) In a large bowl mix 1/2c shortening, 1/2c sugar, 1 1/2t salt
5.) Pour scalded milk over ingredients in bowl when lukewarm. Blend in 1c flour and beat until smooth
6.) Stir softened yeast and add to bowl, mixing well
7.) Measure 5 1/2 - 6c sifted flour
8.) Add 1/2 of flour to yeast mix and beat until very smooth, add 2 eggs well beaten
9.) Mix in enough flour to make a soft dough
10.) Turn dough onto lightly floured surface and let rest 5-10 minutes
11.) Knead dough by folding opposite side over toward you, using heel of hands gently push dough away. Give dough a 1/4 turn. Repeat until dough is smooth and elastic, using as little extra flour as possible, about 5-8 minutes
12.) Form dough into large ball and put into large greased bowl, turn to bring greased surface to top. Cover bowl with waxed paper and a towel and let rise in warm place until doubled
13.) Punch down with fist, pull edges into center and turnover in bowl. Cover and let rise until doubled
14.) Turn onto floured board and form into desired shape. Cover and let rise 15 - 25 minutes until light
15.) 1/2 dough 9x18" rectangle, spead on 5T butter and 3/4c brown sugar and 1 1/2T cinnamon mixed. Roll dough tightly from long side. Press edge to seal. Cut roll into 1" slices. Place in greased pan
16.) Let rise for 30 minutes, then brush with melted butter.
17.) Bake at 350º 10-15 minutes. Cook until barley light golden brown on top
Source:
Grandma Perkie
