INGREDIENTS

INSTRUCTIONS

In a bowl dissolve yeast in water. In another bowl combine sugar and
eggs. Add the melted shortening, butter and milk. Add yeasted water
and stir to combine. In a large bowl stir flour and salt together.
Add flour a cup at a time to yeast mixture and mix until thoroughly
incorporated. Knead mixture until semi-smooth. Transfer dough to a
buttered bowl, cover and place in a warm spot to rise for one hour.
Roll out dough in a rectangle (approximately 24 inches by 10 inches)
and to a thickness of 1/4- to 1/2-inch. Brush dough with melted
butter. In a bowl combine sugar, brown sugar and cinnamon. Sprinkle
mixture over melted butter, covering all the dough. Along long side
of rectangle roll dough up, like a rug. Trim ends and slice roll into
sixteen 1 1/2-inch rounds. Dip both sides of rounds in cinnamon-sugar
mixture and arrange on greased sheet pan or in 2 buttered large
cast-iron frying pans, cover and let rise for 30 to 40 minutes. In a
bowl whisk together powdered sugar, vanilla and milk, cover and set
aside. Bake at 400 degrees for 15 to 20 minutes or until golden. Cool
for 5 minutes and drizzle with glaze, if desired. This recipe yields
16 to 18 rolls.
Recipe Source: TASTE with David Rosengarten Courtesy of MUFFIN
MADNESS From the TV FOOD NETWORK - (Show # TS-4887 broadcast
12-04-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
03-27-1998
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.

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