- 2 tablespoons yeast
- 1 1/2 teaspoons sugar
- 1 quart warm water
- 1 cup melted shortening
- 1 (12 ounce) can evaporated milk
- 1/2 cup sugar
- 1 tablespoon salt
- 10-12 cups flour
Place first 3 ingredients into mixing bowl and let sit till yeast begins to work. After about 10 minutes I add 6 Cups flour to this mixture.
Heat Shortening, Sugar, salt, and Canned milk, until shortening is melted, and cool to a luke-warm temperature. When it is cooled, add 4 cups of flour to this mixture then mix it with the yeast mixture, after mixed, add one more cup of flour.
Place in a greased bowl and let rise till doubled.
Punch down, rise till doubled again.
knead then let rest 10 minutes.
Roll out about 1/2 inch thick .- I break this down to a third of the dough at a time, just to make it easier to work with.
Spread with desired filling I melt the butter, add the sugar and mix, then add the cinnamon and mix it all in. As you can see it makes a pretty generous amount- My feeling on this is the gooyer the better. So I dollop it on pretty thick. This is where I add raisins, chocolate chips, or pecans.
Roll up jelly roll style and cut into 3/4-1 inch thick rolls.
Place on greased cookie sheet allowing plenty of room for them to expand.
Let raise 30 minutes.
Cook 350 degrees for up to 25 minutes, watch carefully and do not let them brown!
Store in an airtight conatainer and only frost when needed.
To freshen your cinnamon rolls place a pat of butter on top and microwave for 10-20 seconds.
Makes about 3 dozen