3 1/2 C flour
1 pkg. yeast
1 1/4 C milk
1/4 C sugar
1/4 C shortening
1 tsp salt
Combine 1 1/2 C flour and the yeast.
Heat in a saucepan (to 100-110 degrees) the milk, sugar, shortening, and salt.
Mix the flour/yeast mixture with the wet mix.
Add the egg.
Beat for 3 minutes while slowly adding the rest of the flour.
Cover the dough and let it rise for 1 1/2-2 hours.
"Punch" the dough down.
Let it sit for ten minutes.
Shape into desired shape. For cinnamon rolls, lay the dough out in a long strip about 4-6" wide, 1/4" thick.
Coat with a thin layer of butter.
Cover with a layer of brown sugar.
Sprinkle with a layer of cinnamon.
Roll the dough into a spiral.
Cut into 1 1/2-2" rolls and place in a greased square/rectangle pan. It makes about 16 medium sized cinnamon rolls.
Cover and let them rise for 30-45 minutes.
Bake at 375 for 15-20 minutes.
Remove from oven and coat with glaze.
1 box powdered sugar
2/3-1 cube of softened butter
2-3 tsp vanilla
1/2 C warm milk
dash of salt
Put powdered sugar, butter, salt and vanilla in mixing bowl.
Mix with a hand mixer (it makes it smoother) while gradually adding milk until the consistency is as thick or thin as you want it. For cinnamon rolls I like to make it thinner so it can be used as a glaze.
You can reheat them later, too! Yum!