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CINNAMON ROLLS

4 c. flour
2 tsp. salt
2 c. milk, scalded
6 Tbsp. shortening (preferably
butter)
1/2 c. sugar
2 beaten eggs
1 envelope dry yeast, softened
in 1/4 c. warm water

Use large bowl, sift flour and salt twice. Set aside.
Use large bowl, combine scalded milk, shortening, sugar, eggs
and yeast. Melt shortening and add to mixture. Mix well and
let cool until just warm. Put yeast in warm water, soften well
and add to milk. Add flour and mix well. Continue to add
flour until dough is not sticky. Knead well and make into a
ball. Place in floured bowl, cover and let rise in warm place
until double in size. Punch down and let rise again. After
second rising, flour bread board and using a piece of dough,
roll out to desired thickness and size. Butter well and add
cinnamon and sugar mixture. Make into a roll and slice about
1 1/2 to 2-inches thick. Place in greased pan and brush with
beaten egg. Let rise until almost double. Bake at 400 degrees for 10
minutes. Lower to 375 degrees and continue to bake for at least 20
minutes. Remove and let cool. Frost lightly with confection-
ers sugar, vanilla and chopped nutmeats.

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