Title: Cinnamon Rolls #2
Categories: Bread
Yield: 24 Servings

2/3 c Milk
1/2 c Sugar
1 1/4 ts Salt
6 tb Shortening
Melted oleo
2/3 c Warm water
3 tb Sugar
3 Cakes yeast
3 Eggs; beaten
3 c Sifted flour
3 c Sifted flour
1 1/2 ts Cinnamon
3/4 c Brown sugar
1/2 c Raisins

From: Jim Wooley

Date: Tue, 19 Apr 1994 04:07:55 GMT

Scald milk, add 1/2 cup sugar, salt and shortening. Cool to lukewarm. In
another bowl, place 2/3 cup warm water, 3 tablespoons sugar, and yeast. Let
yeast dissolve. In mixer bowl put milk mixture and yeast mixture along with
the 3 eggs and 3 cups flour. Beat at high speed for a few minutes. Turn
mixer to low and add last 3 cups flour. Put into a floured bowl and knead.
Put into a greased bowl and let rise for 1 hour. Punch down. Divide in 1/2.
Roll out each 1/2 into a rectangle abour 1/4 inch thick. Brush with melted
oleo (or butter). Mix brown sugar, raisins and cinnamon. Sprinkle onto
dough. Roll as for jelly-roll. Cut into 1 inch slices. Put in greased pans.
Cover and let rise for 30 minutes. Bake at 400 degrees until good and
browned (15 to 20 minutes). Watch carefully. Ice with mixture of
confectioner's sugar and coffee. Yields two dozen.

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