Categories: Breakfast
Ingredients
- 2 T. granulated yeast
- 4 C. lukewarm water
- 1/2 C. sugar
- 1/2 c. shortening
- 2 T. salt
- 8 - 12 cups flour
- 1/4 C. butter
- 1 C. sugar
- 1/2 C. cinnamon
- 1/4 C. brown sugar
Directions
-
Dissolve yeast in 1/3 C. of the water. Add sugar, shortening, and salt to remaining water. Add yeast. Add 4 C. flour and stir thoroughly. Add 4 more C. flour gradually. When stiff, knead until smooth and elsatic, adding a little flour at a time if needed. Let rise until double in bulk. Roll in rectangle on floured board about 1/3 inch thick. Spread with butter liberally. Sprinkle brown sugar down the middle. Roll into soft, firm roll. Cut into rolls 3/4 inch thick and place in cake pan cut side down (or up) barely touching. Let rise until double in bulk. Bake at 350 degrees until lightly browned and a little dry between rolls, that is, not soggy. Turn out quickly onto waxed paper.