LINDA'S CINNAMON ROLLS

By lindab

LINDA DOROTHY'S DAUGHTER FOUND THIS RECIPE IN A NORTH DAKOTA COOK BOOK
THEY ARE VERY LIGHT AND FLUFFY.

Ingredients

• YEAST MIXTURE;
• 2 PACKAGES OF QUICK RISE YEAST
• 1 TABLESPOON SUGAR ADD TO YEAST
• 2 CUPS HOT ( 110-115 DEGREES ON THERMOMETER )
• ROLL MIXTURE;
• 2 CUPS FLOUR
• 1 TEASPOON SALT
• 2 EGGS
• 1/2 CUP MELTED SHORTENING
• 4 1/2 CUPS FLOUR

Details

Servings 12

Preparation

Step 1

FOR YEAST;
STIR 2 PACKAGES QUICK RISE YEAST
1 TABLESPOON SUGAR
2 CUPS HOT ( 110-115 DEGREES ) WATER

LET YEAST MIXTURE STAND TILL IT GETS A FROTHY HEAD ON IT ABOUT 5 MINUTES.

ADD YEAST MIXTURE TO 2 CUPS FLOUR AND BEAT.

ADD:
2 EGGS
1/2 MELTED SHORTENING
BEAT

ADD:
4 1/2 CUPS FLOUR AND BEAT

TURN OUT ON FLOURED BOARD AND KNEAD A FEW TIMES

PUT IN GREASED BOWL AND ROLL OVER ONCE GET ON TOP.

LET RICE TILL DOUBLED.

ROLL OUT ON FLOURED BOAD.

BRUSH WITH MELTED BUTTER.

SPRINKLE WITH PLENTY OF CINNAMON AND SUGAR.

ROLL UP AND CUT INTO 1 1/2 INCH PIECES.

PUT IN PAN AND LET RISE AGAIN

BAKE AT 375 DEGREES FOR 20 MINUTES OR TILL LIGHT BROWN.

FROST WITH MILK AND POWDERED SUGAR ICING.