Rolls

6 packages yeast

2 C. warm water

2 C. warm milk

2 C. sugar

4 tsp. salt

2 C. shortening

8 eggs

5-plus C. flour

For filling (for 1/4 of dough):

2 T. butter

1/4 C. sugar

2 tsp. cinnamon

For icing (for 1/4 of dough):

1½ C. confectioners’ sugar

1 T. milk

½ tsp. vanilla

Dissolve yeast in warm water. Stir in milk, sugar, salt, eggs, shortening and 5 C. of the flour. Beat until smooth. Mix in enough additional flour to make dough easy to handle.

Turn dough onto lightly floured board; knead until smooth and elastic. Grease top and let rise until double.

Roll a fourth of the dough into a 15x9-inch rectangle; spread with 2 T. of butter. Mix ¼ C. sugar and 2 tsp. of cinnamon; sprinkle over dough.

Roll up, beginning at wide side. Pinch edge of dough into roll to seal well. Stretch roll to make even. Cut roll into 15 slices. Place slightly apart in greased baking pan. Let rise until double.

Bake 25 to 30 minutes at 350°. Mix icing ingredients until smooth. Frost rolls while warm.

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