- 2 c Milk
- 3 pk Yeast
- 1⁄2 c Shortening
- 1⁄2 c sugar
- 1 1⁄2 t Salt
- 7 c Flour
- 2 eggs
- 10 T Butter
- 1 1⁄2 c Brown Sugar
- 3 T Cinnamon
Instructions
- Lightly grease pans
- Scald 2c milk
- Soften 3 pkg yeast in 1/2c warm water (110º - 115º) let yeast stand 5-10 minutes
- In a large bowl mix 1/2c shortening, 1/2c sugar, 1 1/2t salt
- Pour scalded milk over ingredients in bowl when lukewarm. Blend in 1c flour and beat until smooth
- Stir softened yeast and add to bowl, mixing well
- Measure 5 1/2 - 6c sifted flour
- Add 1/2 of flour to yeast mix and beat until very smooth, add 2 eggs well beaten
- Mix in enough flour to make a soft dough
- Turn dough onto lightly floured surface and let rest 5-10 minutes
- Knead dough by folding opposite side over toward you, using heel of hands gently push dough away. Give dough a 1/4 turn. Repeat until dough is smooth and elastic, using as little extra flour as possible, about 5-8 minutes
- Form dough into large ball and put into large greased bowl, turn to bring greased surface to top. Cover bowl with waxed paper and a towel and let rise in warm place until doubled
- Punch down with fist, pull edges into center and turnover in bowl. Cover and let rise until doubled
- Turn onto floured board and form into desired shape. Cover and let rise 15 - 25 minutes until light
- 1/2 dough 9x18" rectangle, spead on 5T butter and 3/4c brown sugar and 1 1/2T cinnamon mixed. Roll dough tightly from long side. Press edge to seal. Cut roll into 1" slices. Place in greased pan
- Let rise for 30 minutes, then brush with melted butter.
- Bake at 350º 25-30 minutes. Cook until barley light golden brown on top (high altitude it is 10-15 minutes)