| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Breads | 3 | Dozen | |
INGREDIENTS
| 3 | tb | Yeast |
| 1 | c | Water, warm 105F. |
| 1 | c | Shortening |
| 1 | c | Sugar |
| 1 | ts | Salt |
| 1 | c | Water, boiling |
| 2 | lg | Eggs |
| 6 | c | Flour |
| 8 | hours. |
INSTRUCTIONS
Proof yeast in 2 cup measure and let stand 5 minutes. Combine shortening, sugar, and salt in mixing bowl. Add boiling water and beat at medium speed with an electric mixer until smooth. Add eggs and yeast mixture, beating at low speed until blended. Gradually add flour and mix completely. Cover workbowl and chill for Shape into 1 inch balls and place 3 balls in each greased muffin cup. Cover and let rise for 45 minutes or double. Bake at 400F for 12 minutes or until lightly browned. CINNAMON ROLLS: Divide chilled dough in half. Roll each portion into a 12 x 10 rectangle. Brush each rectangle with 2 tablespoons melted butter. Combine 2/3 cup brown sugar, 1/2 cup raisins, and 1 tablespoon cinnamon, Sprinkle over rectangles. Staring with a long side, roll up, jellyroll fashion and press edges to seal. Cut into 1 inch slices and place in lightly greased 13 x 9 pan. Let rise until double and bake as directed. Cool slightly. Combine 2 cups powdered sugar, 3 to 4 tablespoons milk, and 1 teaspoon vanilla. Drizzle over warm rolls. ORANGE ROLLS: Divide dough as above. Combine 2 1/2 cups powdered sugar, 2 teaspoons grated orange rind, 1/4 cup butter, melted and 3 tablespoons orange juice. Proceed as above. Combine 2 cups powdered sugar, 1/2 teaspoon orange rind, and 3 tablespoons orange juice. Proceed as above. Posted to MM-Recipes Digest V3 #336 From: Roberta Thompson <r-thompson@usa.net> Date: Sun, 08 Dec 1996 04:21:36 -0500
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