Yield: 12 servings
Measure | Ingredient |
---|---|
½ cup | Milk, hot |
3 tablespoons | Shortening |
3 tablespoons | Granulated sugar |
1½ teaspoon | Salt |
1 \N | Envlp yeast, active dry |
½ cup | Water, warm |
1 \N | Egg, slightly beaten |
3¼ cup | Flour, pre-sifted |
⅛ cup | Butter, melted |
⅓ cup | Brown sugar |
1¼ teaspoon | Cinnamon, ground |
½ cup | Raisins (optional) |
1⅓ cup | Powdered sugar |
1 teaspoon | Vanilla |
6 teaspoons | Water, warm |
Calories per serving: Number of Servings: 12 Fat grams per serving:
: Approx. Cook Time: 30MIN Cholesterol per serving: Marks: *DIRECTIONS*
ROLLS: In a mixing bowl, combine milk, shortening, granulated sugar and salt. Soften yeast in warm water. Add to milk mixture. Add egg.
Stir in flour to make a soft dough. Turn onto lightly floured board.
Knead lightly until smooth. Grease 13x9-1/2x2" baking pan. Roll out dough into rectangle. Brush with butter. Combine brown sugar and cinnamon. Sprinkle dough with brown sugar mixture and raisins, if desired. Roll up lengthwise like a jellyroll. Cut into thick slices, about 1" wide. Arrange in pan. Let rise for about 1 hour. Preheat oven to 350 degrees; bake for about 30 minutes. Upon removing from oven, spread immediately with the icing.
ICING: Mix powdered sugar and vanilla with the 6 tsp. warm water to make a glaze.
Submitted By BOBBI ZEE On 07-25-95