2/21/2005
Cinnamon Rolls
From Judy Lee

Michelle found the recipe in her computer file.  Here it is.

Cinnamon Rolls

2 c milk
 lb. butter
 c sugar
2 t salt
2 pkg yeast
 c lukewarm water
4 eggs
7 c flour

Scald milk, butter, sugar and salt.  I use the
microwave; don't let it
boil.  Put in huge bowl.  Cool to lukewarm.  Dissolve
yeast in water;
add
to milk mixture.  Add eggs, beating.  Add flour.  If
you're using dough
hooks, let them knead the dough a minute or two. 
Cover with warm, damp
towel (NOT turkish style or you'll never get the dough
off it if it
rises
onto it).  Put in warm, draft-free room; let double in
bulk (about 2
hours).

Dump dough onto well-floured surface, knead VERY
lightly, just until it
holds together.  You may need a bit more flour but use
as little flour
as
possible.  Cover with the bowl and set for 10 minutes.

Divide dough in half.  Roll into rectangle, using a
light touch.  Melt
pound of butter 
in one large pan.  Pour some of it into the other pan.
 Pour some of it
onto the first rectangle, smear it all over surface. 
Add  lb. brown
sugar.  Sprinkle entire surface with cinnamon. 
Raisins can be used if
desired.  Roll lightly but tightly.  Cut into pieces,
roll them around
a
bit with the butter in the bottom of the pan.  Repeat
with other half
of
the dough.  Cover with dry cloth; let double in bulk,
about -1 hour. 
Bake
@ 400 for 15 - 20 minutes.  Invert pan onto baking
rack; leave for a
minute to let any remaining sugar/butter drip back
onto the rolls.

-----


2 c milk
1/2 c shortening
1/2 c sugar
2 t salt
2 pkg yeast
1/2 c water
7 c flour
4 eggs
Heat milk, shortening and sugar and salt just below boiling; cool to
lukewarm.  Dissolve yeast with lukewarm (100-110).  Add to milk mixture.
Add eggs (room temperature), then flour, mixing as you go.  Cover with
warm damp cloth; rise to double (about 2 hrs).  Lightly kneed on floured
board; cover with the bowl; let rest 10 minutes.  Divide dough in half.
Gently roll out into large rectangle.  Cover with butter (about 1 stick in
all), cinnamon and brown sugar (about 1 lb in all).  Roll up; cut; put in
buttered pan (I melt the butter in the pan and pour what I need over the
rolls), rolling around a bit in the butter.  Let rise til double.  Bake 20
min at 400.  Tip over onto rack.