GIANT CINNAMON ROLLS|
2 pkg. dry yeast
1 c. lukewarm water (110~)
1/4 c. sugar
1 c. milk, scalded
6 Tbsp. shortening
1/2 c. sugar
1 tsp. salt
7 c. flour
4 eggs, beaten
4 Tbsp. butter
1 c. brown sugar
4 tsp. cinnamon
2/3 c. raisins (optional)
2 c. powdered sugar
1 1/2 tsp. vanilla flavoring
Dissolve yeast in warm water and 1/4 cup sugar; set
aside. Scald milk and add shortening, 1/2 cup sugar and salt.
Cool to lukewarm. Add 2 cups flour, make a soft batter and add
yeast and beaten eggs. Beat well. Add remaining flour to make
a soft dough. Knead lightly and place in greased bowl. Cover
and set aside to rise until doubled (2 hours). Roll out half
the dough to 1/4-inch thickness into a rectangular shape.
Spread with 2 tablespoons butter, sprinkle with 1/2 cup brown
sugar and 2 teaspoons cinnamon. Soak raisins in warm water a
few minutes; squeeze out excess water before sprinkling on
dough. Roll up dough tightly, seal ends by pinching. Slice
1 1/2-inches thick. Place on greased cookie sheet and repeat
with remaining dough. Let rise 30 minutes. Bake 15 to 20
minutes at 375 degrees. Glaze while still warm.
Glaze: Mix powdered sugar with enough warm water to
make a thin, but not watery, icing. Add vanilla flavoring.
Variations Of Giant Cinnamon Rolls:
sauce. Sprinkle with chopped pepperoni, chopped
olives and sprinkle with grated cheese.
bean dip and sprinkle with grated cheese.
Hint: When a recipe calls for one egg, it can be made
better by separating the white and the yolk. The white, when
beaten separately, adds bubbles, tenderness and makes the
finished product lighter.
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