YEAST ROLLS AND CINNAMON ROLLS

3 and ½  cups flour

1 package dry yeast

1 and ¼ cups whole milk

¼ cup sugar

¼ cup Crisco shortening

1 t. salt

1 egg

Instructions:

*In a mixing bowl, combine 1 and ½ cups of the flour and the yeast.  Heat milk, sugar, Crisco and salt just until very warm (115-120 degrees)-----stirring constantly until shortening almost melts.  Add to dry mixture; add egg.  With an electric mixer, beat at low speed for 30 seconds and scrape down the bowl.  Beat 3 minutes more at high speed.  Stir in the remaining flour by hand to make a soft dough.  Shape into ball and place in a lightly greased large bowl, then turn the soft ball over once to coat the other side.  Cover and let rise in a warm place until double for 1-2 hours.   Dough may also be placed in the refrigerator for up to 2 days at this point if not being used the same day it is made.

*Punch down dough.  Turn out onto floured surface.  Cover and let rest for 10 minutes.  Shape into desire rolls.  I usually use greased muffin tins and place 3 small balls (1/2 in diameter-each) into each space---this makes a clover leaf-type roll.  Cover and let rise in a warm place until double (30-45 minutes).  Bake at 400 degrees for 10-12 minutes or until rolls are done.

BONUS CINNAMON ROLL RECIPE:

*Using the yeast roll dough recipe, roll out the dough after the initial rising of 1-2 hours (or the refrigerated dough) onto a lightly floured surface, into a rectangle about ½ inch thick.

*In a mixing bowl, combine the following filling:

1 and ½ cups packed light brown sugar

½ cup flour

4 T. Cinnamon

1 cup (2 sticks or squares) butter, melted

*Spread filling across entire surface of the rolled out rectangle

*Roll like a jelly roll, beginning with the long side of the rectangle closest to you.

*Using a clean piece of kitchen twine or heavy thread (or a serrated, sharp knife), cut into 1 inch slices. 

*Place cut side down on a  greased baking sheet or Pyrex baking dish. Let rise in a warm place until double for 30-45 minutes.  Bake at 375 degrees for 20 minutes or until done and frost.

Frosting:

*6 T. butter,softened

2 cups confectioner’s sugar

¼ cup whole milk

2 t. vanilla

*In an electric mixer, cream butter—add sugar.  Beat in milk and vanilla.  Add more milk to thin----add more sugar to thicken.  Frosting should be slightly thin and translucent.  Frost cinnamon rolls while warm.