Carole's Cinnamon Rolls

1. 1

   Soften/proof yeast in the lukewarm water and set aside.

2. 2

   Pour scalded milk on the sugar, salt and shortening.

3. 3

   Let sit until lukewarm.

4. 4

   Then add 2 C sifted flour - mix thoroughly.

5. 5

   Add 1 beaten egg and the yeast and water to flour mixture - beat well.

6. 6

   Add up to 3 1/2 C flour (that much is never needed - start with 2 C).

7. 7

   Kneed on board until smooth-still kind of sticky (not too stiff).

8. 8

   Put in greased bowl and cover - let rise until double (1-2 hours).

9. 9

   When finger dent stays - Punch down.

10. 10

    (At this point, you may grease and refrigerate).

11. 11

    Punch and let rise again ... OR make rolls and let them rise).

12. 12

    Make rolls - Take half the dough, roll it out in a long rectangle.

13. 13

    Spread with butter and sprinkle generously with cinnamon and sugar.

14. 14

    Roll lengthwise.

15. 15

    Cut in 1/2 inch pieces.

16. 16

    Place in buttered muffin tin cups.

17. 17

    Or make a rounded coffee bread ring shape.

18. 18

    Bake 375 degrees 12-15 minutes.

19. 19

    These freeze well.

20. 20

    Frost with powdered sugar frosting.

* Per serving · 4 servings · Values may vary.

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