1. Heat in saucepan 2 cups milk and ½ cup shortening, don’t boil
2. In a glass cup add ½ cup warm water and sprinkle with 2 T rapid rise yeast. Add 1 t. sugar
3. In mixer add 2 eggs, ½ c. sugar, ½ t. salt. Add milk and shortening mixture (cool that down for a minute before adding). Add 3 cups flour. Add water and yeast mixture.
4. Mix again. Add 5-7 cups more flour. Mix 7 minutes.
5. Put in glass bowl with towel over it. Rise until double ½ hour—45 minutes or so.. Punch down. Make into rolls. Use a thread to cut the rolls into baking size.
6. Bake 350 for approximately 10 minutes, then check. Add 5 minute at a time until a total of 20 to 25 minutes. Don’t overcook.
7. For Cinnamon rolls, roll out dough and cover with butter, cinnamon and sugar. Make a powdered sugar frosting with cream cheese and almond flavoring.
8. For orange rolls, roll out dough and cover with butter, sugar and orange zest. Make a powdered sugar frosting with cream cheese and add orange flavoring or orange juice to the mixture.
2. In a glass cup add ½ cup warm water and sprinkle with 2 T rapid rise yeast. Add 1 t. sugar
3. In mixer add 2 eggs, ½ c. sugar, ½ t. salt. Add milk and shortening mixture (cool that down for a minute before adding). Add 3 cups flour. Add water and yeast mixture.
4. Mix again. Add 5-7 cups more flour. Mix 7 minutes.
5. Put in glass bowl with towel over it. Rise until double ½ hour—45 minutes or so.. Punch down. Make into rolls. Use a thread to cut the rolls into baking size.
6. Bake 350 for approximately 10 minutes, then check. Add 5 minute at a time until a total of 20 to 25 minutes. Don’t overcook.
7. For Cinnamon rolls, roll out dough and cover with butter, cinnamon and sugar. Make a powdered sugar frosting with cream cheese and almond flavoring.
8. For orange rolls, roll out dough and cover with butter, sugar and orange zest. Make a powdered sugar frosting with cream cheese and add orange flavoring or orange juice to the mixture.
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