INGREDIENTS

INSTRUCTIONS

Dissolve yeast in 1/2 cup lukewarm milk. Add 1 teaspoon sugar and 1/2 cup
flour. Mix well, cover and let rise for 30 minutes in warm place.
Meanwhile, heat 1/2 cup crisco and 1/2 cup sugar and 2 cups milk on low
until sugar and Crisco are dissolved. Cool to lukewarm. Add 1 beaten egg
and 2-1/2 teaspoons salt to yeast mixture and beat well. Pour in the
lukewarm milk mixture and add enough flour to make dough (6-7 cups). Grease
dough lightly with melted butter and cover. Refrigerate overnight or let
rise in warm place until doubled. In morning or after doubled, knead on
cloth covered board until elastic then divide in half. Roll out each half
of dough to 8 x 16-inch rectangle. Brush with melted butter and sprinkle
with 1/2 cup sugar mixed with 2 teaspoons cinnamon. Scatter raisins, nuts
or both if desired over top of cinnamon mixture. Roll dough beginning with
long side jelly-roll fashion; pinch to seal. Cut in 1 inch thicknesses and
place in greased pans (can use disposable round foil pans). Cover and let
rise until doubled-about 2 hours. Bake at 375 degrees for 15 minutes.
Cinnamon Roll Frosting: Stir by hand and drizzle over baked rolls.
Recipe by: Friend
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by "Marie Smith"
<craftee@sprynet.com> on Dec 11, 1997

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