Friday, February 5, 2016
Sarah's Cinnamon Rolls
1 pkg. yeast or 2 1/4 teaspoons yeast
1/4 c. lukewarm water
1 tsp. sugar
1 1/2 tsp salt
2 Tbsp. shortening
2 Tbsp. sugar
2 c. warm water
2 Tbsp. vinegar or lemon juice
6 c. sifted flour (approx.)

Butter, Brown sugar, Cinnamon

Add yeast to lukewarm water and 1 teaspoon sugar. Let stand 5 minutes. Add salt, shortening and remaining sugar to warm water. Add softened yeast and 3 cups flour. Beat well. Add enough additional flour to make a soft dough. Place remaining flour on board, turn out dough on floured board and knead until smooth and elastic (15 minutes by hand, at least) or about 6 min in a stand mixer. Place in greased bowl, turn over, so that greased side is on top, cover with cloth and let rise until doubled in bulk. After rising roll into a rectangle on a greased surface. Butter the top of the rectangle, and roll 1/3 over on top of itself and then roll the other 1/3 over on top again. Roll air out of dough by rolling over the dough the long way.  Roll it into a rectangle again. Spread top with butter, then generously sprinkle with brown sugar and cinnamon. Roll. Cut into 1" discs using a thread and place in greased bread pans, sides touching. Cover with a a cloth and let rise until doubled in bulk. Bake in hot oven (400 degrees F.) about 20 minutes. Frost with Cream Cheese Frosting. Makes about 2 dozen cinnamon rolls.

(Yes, you may have recognized Aunt Beth's Never Fail White Bread Recipe. Just be sure you knead it well and let it rise until doubled, or they won't be as light and fluffy as you'd want.)

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