INGREDIENTS

INSTRUCTIONS

POWDERED SUGAR FROSTING
Dissolve the yeast in the warm water in a large bowl. Stir in the milk, 1/4
c. of the sugar, the shortening, egg and salt. Mix the cocoa with the one
and one quarter cup of the flour and add to the y east mixture. Mix with a
spoon until smooth.  Mix in enough of the remaining flour to make the dough
easy to handle, but still slightly sticky and soft. Turn out on a lightly
floured board and knead until smooth and elastic, about 8-10 minutes. Let
the dough rest while you wash the mixing bowl, dry and grease it with
shortening.  Put the dough into the bowl, turning to grease the top. (At
this point, the dough can be covered and refrigerated 3-4 days, punching it
down when it gets too big for the bowl.) Cover and let rise in a warm place
until double, about 1-1/2 hrs. (Dough is ready when an indentation remains
when touched.) Punch the dough down and roll into a rectangle 12/9 inches.
Spread the rectangle with the softened margarine and mix the 1/4 c. of
sugar and the cinnamon together, sprinkling it over the buttered dough when
done.  Rull up, beginning at the 12-in. side and when fully rolled up,
pinch the seam to seal.  Cut the roll into 12 slices and place slightly
apart in a baking pan 9x9x2 inches. (For larger rolls, place in 13x9x2 in.
pan and let rise until it fills the pan.) Cover and let rise until double,
about 40 minutes.  Heat the oven to 375F. Bake 25-30 minutes. Spread with
powdered sugar frosting while still warm. Mix frosting ingredients together
until reaching a spreading consistency. Makes enough frosting for 12 rolls.
(Increase amounts for larger rolls.)
Source:  Tia Darrow, FidoNet Cooking Echo
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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