Cinnamon Rolls

--> Sweet Roll bread

2 packages active dry yeast

½ cup warm water (105-115 degrees)

½ cup lukewarm milk (scalded and then cooled)

½ cup sugar

1 tsp salt

2 eggs

½ cup shortening/margerine/butter, softened

4 ½ to 5 cups all purpose flour

1. Dissolve yeast in warm water. Stir in milk, sugar, salt, eggs, shortening, and two and a half cups flour. Beat until smooth.
2. Mix in enough remaining flour to make the dough easy to handle. Turn dough onto a lightly floured board, knead until smooth and elastic, about 5 minutes.
3. Place in greased bowl, turn greased side up. At this point dough can be refridgerated 3-4 days.
4. Cover, let rise in warm place until double, about 1 ½ hours. Dough is ready if impression remains when touched.
5. Punch the dough down. Shape dough into desired rolls and/or coffee cakes. Cover, and let rise until double, about 30 minutes.
6. Heat oven to 375 degrees, and bake as directed.

Cinnamon rolls (variation, butterscotch or pecan rolls):

½ the recipe for the traditional Sweet Roll Bread.

2 tablespoons butter/margerine, softened.

¼ cup sugar

2 tsp cinnamon

Roll dough into rectangle, 15x9 inches, spread with butter, mix sugar and cinnamon and sprinkle over the rectangle. Roll up beginning at the wide side, pinch edge of dough into roll to seal well. Stretch roll to make even. Cut roll into 15 slices, place slightly apart on greased backing pan 13x9x2, or in greased muffin cups. Let rise until double. Back 25 to 30 minutes.

Sweet Icing:

Mix 1 cup confectioner’s sugar, 1 tbsp milk, ½ tsp vanilla until smooth.

Icing:

Add ½ cup confectioner’s sugar to the recipe above.