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Cinnamon rolls
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Ingredients
3/4 cup shortening
1/2 cup sugar
1 teaspoon salt
2 eggs
2 packages active dry yeast
4 cups all-purpose flour
2 cups whole-wheat flour
Filling:
1/2 cup sugar
2 teaspoons cinnamon
1/2 cup margarine, melted
Glaze:
2 cups powdered sugar
1/2 teaspoon almond extract
Bring 1 cup water to a boil in a small pan or microwave. Put
shortening, sugar and salt in a large mixing bowl. Pour boiling water
over them, and allow it to stand, stirring occasionally to melt
shortening.
Beat eggs with 1/2 cup water.
Dissolve yeast in 1/2 cup warm water.
Add eggs to shortening, and mix to combine, then stir in yeast.
Stir in flour, 1/2 cup at a time, mixing well after each addition. When
the mixture becomes too stiff, turn the dough onto a floured countertop
and knead in the remaining flour 1/2 cup at a time.
Place the dough in a large, clean bowl, cover with a lid or plastic wrap, and refrigerate overnight.
Spray an 8-inch-square baking pan with nonstick spray. Heat oven to 350 degrees.
Working with 1/4 of the dough at a time, roll on a floured surface to about 12 inches square.
Mix sugar and cinnamon for filling, and melt margarine.
Brush the dough square with 2 tablespoons margarine, and sprinkle with
2 tablespoons sugar. Roll the dough up to enclose the filling.
Cut into 1-inch-wide rolls using a foot-long piece of thread or dental
floss -- slip the floss under the roll 1 inch from the end, then pull
it up and across itself, then pull tight to pull it through the dough.
Place rolls cut-side down in baking pan. Bake for 20 minutes or until nicely browned.
To make the glaze, mix sugar with 2 tablespoons plus 2 teaspoons water.
Add almond extract, and stir until no lumps remain. Use 1/4 of the mix
for each pan of rolls.
Makes 24 rolls.
Recipe Source
Anna Mary Byrdwell's
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