Cinnamon Rolls
From the kitchen of Cherie Burton, School of Medicine Staff
Prep time: 2 1/2 hours
Ready in: 10-15 minutes
Ingredients
½ cup water
1 cup milk, scalded
½ cup Crisco or one stick of margarine
1 teaspoon salt
3 eggs
½ cup sugar
4 cups flour
2 packages yeast
Brown sugar
Cinnamon
Preparation
1. Scald milk; stir in the shortening. Set milk aside to cool. In a bowl, dissolve yeast in warm water with one teaspoon of sugar. Set yeast aside to bubble and expand.
2. In a large bowl, combine eggs, sugar and salt. Beat until smooth. Stir in the cooled milk and yeast until combined. Add the flour, one cup at a time. If dough is too sticky, add more flour. Transfer to an oiled bowl, cover and let rise in a warm place until doubled in bulk, about two hours.
3. Punch down and roll dough out on a floured counter, about ¼ inch thick. Baste with butter and sprinkle with brown sugar and cinnamon. Roll up seam side down. Slice in 1 inch slices. Cover and let rise again in a warm place until doubled, about 30 minutes.
4. Transfer to greased baking sheet. Bake rolls at 325 degrees for 10 to 15 minutes or until lightly browned.