Cinnamon Rolls
Cinnamon Rolls is an moderately easy dinner. Made with 2 pkg. active dry yeast, 1/4 c. barely warm water, 2/3 c. instant nonfat dry milk, 1 3/4 c. very hot water and 3/4 c. melted shortening, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Soften yeast in 1/4 cup warm water; let stand 5 minutes.
In large bowl combine milk, hot water and shortening.
Add sugar and salt.
Cool to lukewarm.
Blend in 2 cups flour.
Add eggs and remaining flour (dough will be soft).
Cover and refrigerate for 8 hours or overnight.
Turn soft dough out onto well floured board, turning to coat.
Divide dough into 2 parts.
Roll each part into an 8 x 12-inch rectangle.
Spread with 1/2 butter; sprinkle with cinnamon sugar mixture and raisins.
Roll and pinch ends together. Cut with sharp knife (or use a string) into 1-inch pieces and set onto ungreased baking sheet 2 to 4 inches apart.
Cover.
Let rise 2 1/2 hours or until double.
Bake at 400Β° for 8 to 10 minutes.
π· Perfect Pairings
Complete your meal with these
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