- 12
- 240 mins
- 260 mins
Ingredients
- 2 pkgs. yeast
- 1 cup lukewarm water with 2 tsp. sugar
- 2 cups milk
- 1 Tbsp. salt
- 1/4 cup sugar
- 1/3 cup shortening
- 8 cups flour
Preparation
Step 1
Soften yeast in water with sugar. Stir slightly and let sit for 10 minutes.
Scald milk and combine with shortening, salt and sugar. Stir until shortening melts; put in a large bowl and allow to cool to lukewarm. Add yeast and stir.
Add 4 cups of the flour and beat until smooth. Add the remaining 4 cups of flour gradually, mixing thoroughly. If needed, add just enough additional flour to prevent the dough from sticking to the bottom of the bowl. Turn out onto lightly floured board, cover and let sit for 10 minutes.
Wash and grease the bowl. Knead the dough until smooth and place in the bowl with the smooth edge on top. Cover and let rise until doubled, 1 to 2 hours.
When doubled, knead again to get the mice out.
Roll out dough on floured surface. Brush heavily with soft butter. Sprinkle with lots of brown sugar and spread evenly with hand. Sprinkle cinnamon on brown sugar and roll up into a long sausage. Stretch the sausage and cut into 1 to 1-1/2 inch slices. Place in a greased pan, 1-inch apart. Cover and let rise again.
Preheat oven to 425 degrees and bake for 15 to 20 minutes.
Brush with butter when baked.