RICHLAND SCHOOL DISTRICT CINNAMON ROLLS
(makes a bunch!)
1. Dissolve 3T of Yeast & 2 T of Sugar in 1C of lukewarm water
2. Add 1 1/2 cups of lukewarm water
3. Scald 2 cups of milk,
Add 2/3 cups of shortening
& 10T of Sugar (just less than 3/4C),
2T of salt, stir until dissolved
Cool.
Beat 2 eggs and add to milk mix.
Pour that into the yeast water from step 2.
Gradually mix in 10-12 cups of flour Till the dough
is thick
4. Kneed till smooth
5. Put in a greased bowl and raise 1 hour
punch down and let raise another 45 minutes
6. Roll in a rectangle about 1/2 inch thick.
Butter dough completely with softened butter
(try 1/4 to 1/2 cup of butter).
Sprinkle with brown sugar until it's covered
(1-2 cups at least).
Sprinkle with cinnamon until covered.
Add raisins or (wal)nuts as desired.
Roll up the entire rectangle and slice into 1 inch
sections.
(for large rolls flatten with the palm of your hand).
Place pieces in buttered pan or cookie sheet.
(if you pack them in, just touching,, they look just like
the ones from the cafeteria when they are done)
Let stand 45 minutes.
Bake 15-20 minutes at 350F.
Remove from oven and glaze.
Note:
If you want to add raisins, put the raisins
in a
small amount of water then in the Microwave for
a minute or two. Drain them WELL, maybe squeeze
excess out with your hands. Add to the dough after
a few cups of flour, then mix and add the rest of
the flour.
To cut into nice even pieces, use a string. Slide the
string under the long roll, bring the ends up to the
top, cross and pull. This will cut the rolls without
smashing them.
Glaze: Mix powered sugar, Margarine (or Butter),
vanilla, and milk until it looks and tastes right (try
a cube of margarine, lots of sugar, a tsp. of vanilla,
and milk until the glaze is smooth.) Don't glaze the
rolls until they are ready to be eaten, If you want
to save them till later, put the glaze in an air-tight
container.
After the rolls cool, you can cover them in plastic.
They're still good re-heated in the microwave.
(30-45 seconds)
