Cinnamon rolls #3

Yield: 72 Servings

Measure Ingredient
½ pounds Sugar
¾ tablespoon Salt
1 cup Plus
2 tablespoons Shortening
5 \N Eggs
3 cups Milk
1½ ounce Yeast
6 tablespoons Water
3 pounds Flour
¼ teaspoon Vanilla
2¼ cup Sugar
2 tablespoons Cinnamon
1 tablespoon Shortening
2 cups Sifted powdered sugar
3 tablespoons Margarine
\N \N A little warm milk
1 teaspoon Maple flavoring
\N \N Ground nuts



From: Jim Wooley <JWOOLEY@...>

Date: Tue, 19 Apr 1994 04:07:55 GMT Mix together sugar, salt, and shortening. Add eggs, milk and yeast dissolved in water. Blend. Add flour and vanilla and mix approximately 4 mins. or until a smooth dough is formed. Let rise for approximately 2 hours. Punch and let rest 20 mins. Divide dough into pieces of 1¼ lb.

each. Round up and let rest 10 mins. Roll out each piece into a rectangular sheet ¼ inch thick and 12 inches wide. Brush with melted butter and sprinkle generously with cinnamon-sugar-nut mix Raisins may be added if desired. Roll as for jelly roll and seal. Cut into pieces 1 inch wide.

Place cut surface down on greased baking sheets ½ inch apart. Let rise until pieces are double in size. Bake at 400 degrees approximately 15 mins.

Ice while warm. Makes 6-7 dozen.

Cinnamon Sugar Mix: Blend all ingredients together well.

ICING: Mix together over low heat: 2 cups sifted powdered sugar, 3 tblsps.

margarine, a little warm milk to achieve icing consistency and 1 tsp. maple flavoring. Ice and sprinkle ground nuts on top.


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