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1
Dissolve the yeast in the warm water in a large bowl.
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2
Stir in the milk, 1/4 cup of the sugar, the shortening, egg and salt.
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3
Mix the cocoa with the one and one quarter cup of the flour and add to the y east mixture.
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4
Mix with a spoon until smooth.
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5
Mix in enough of the remaining flour to make the dough easy to handle, but still slightly sticky and soft.
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6
Turn out on a lightly floured board and knead until smooth and elastic, about 8 to 10 minutes.
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7
Let the dough rest while you wash the mixing bowl, dry and grease it with shortening.
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8
Put the dough into the bowl, turning to grease the top.
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9
(At this point, the dough can be covered and refrigerated 3 to 4 days, punching it down when it gets too big for the bowl.)
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10
Cover and let rise in a warm place until double, about 1 1/2 hrs.
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11
(Dough is ready when an indentation remains when touched.)
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12
Punch the dough down and roll into a rectangle 12/9 inches.
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13
Spread the rectangle with the softened margarine and mix the 1/4 cup of sugar and the cinnamon together, sprinkling it over the buttered dough when done.
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14
Rull up, beginning at the 12-inch side and when fully rolled up, pinch the seam to seal.
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15
Cut the roll into 12 slices and place slightly apart in a baking pan 9x9x2 inches.
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16
(For larger rolls, place in 13x9x2 in.
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17
pan and let rise until it fills the pan.)
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18
Cover and let rise until double, about 40 minutes.
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19
Heat the oven to 375F (190C).
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20
Bake 25 to 30 minutes.
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21
Spread with powdered sugar frosting while still warm.
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22
Mix frosting ingredients together until reaching a spreading consistency.
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23
Makes enough frosting for 12 rolls.
