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1
In a large bowl, combine the flour, milk powder, sugar and salt; cut in shortening until crumbly. Store in an airtight container in a cool, dry place for up to 6 months.
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2
4 batches (about 13-1/3 cups total).
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3
Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a large bowl, dissolve yeast in warm water. Add egg and 3-1/3 cups hot roll mix; beat until smooth. Add enough bread flour to form a soft dough.
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4
Turn on a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
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5
Punch the dough down; turn onto a lightly floured surface. Divide into 12 pieces; shape each into a ball. Place 2-in. apart on a greased
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6
. Cover and let rise until doubled, about 30 minutes.
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7
Bake at 350u00b0 for 18-22 minutes or until golden brown. Remove to wire racks.
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8
1 dozen rolls per batch.
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9
Punch dough down; turn onto a lightly floured surface. Roll onto a 15x12-in. rectangle. Spread butter to within 1/2-in. of edges. Combine brown sugar and cinnamon; sprinkle over butter.
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10
Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 1-1/2-in. slices. Place cut side down in a greased
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11
. Cover and let rise until doubled, about 30 minutes.
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12
Bake at 350u00b0 for 30-35 minutes or until golden brown. Cool on a wire rack. For glaze, combine the confectioners' sugar, vanilla and enough milk to reach desired consistency; drizzle over rolls.
