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1
Scald milk and shortening. To do this, bring milk almost to a boil over low-medium heat and then stir in the shortening to melt it. Set aside to cool until lukewarm.
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2
Dissolve yeast in lukewarm water and add 1 T sugar.
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3
When yeast is foamy and the milk is lukewarm add the yeast mixture to the milk.
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4
Add 4 C flour and salt.
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5
Beat well, cover and set in warm place until double in size. It should be the texture of thick pancake batter. (This is a step in old recipes known as the sponge, used to cultivate the yeast.).
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6
Punch Down. Add beaten eggs, 1&1/2 C Sugar, raisins, and orange rind.
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7
Add just enough flour, approx 4-5 Cups, to make soft dough just stiff enough to knead.(this is a judgement call about how much is enough).
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8
Knead for at least 5 minutes, using remaining flour to coat surfaces until dough becomes elastic enough to handle (might need a little more).
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9
Let rise until double again and punch down.
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10
Make into five round loaves and put into greased pie pans.
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11
Spread with melted butter on top and sprinkle with cinnamon and sugar mixture.
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12
Let rise again.
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13
Bake @375 degrees F for 35 min or until done. If it browns too quickly, turn oven down to 300 F midway through baking.
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14
When cool, slice 1/2 inch thick to serve. Great toasted!
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15
Same dough recipe without citrus rind makes good cinnamon rolls.
