[edit] Ingredients
1 |
pkg. active dry yeast |
¼ |
cup warm water |
¼ |
cup shortening |
1 ⅓ |
cups sugar |
¾ |
teaspoon salt |
¾ |
cup scalded milk |
3 |
cups flour |
2 |
well beaten eggs |
½ |
cup melted butter |
1 |
tablespoon cinnamon |
½ |
cup snipped raisins (optional) |
|
Icing glaze of confectioners' sugar and milk |
[edit] Preparation
Step 1 |
|
Step 2 |
2. Put shortening, 1/3 cup of the sugar and salt into a bowl. Add scalded milk. Cool mix to lukewarm. Beat in 1 cup flour. Add eggs and softened yeast. Beat in 2 cups flour. (Mix will be stiff.) Let dough rise for 2 hours in warm place. |
Step 3 |
3. Meanwhile, mix filling of melted butter, 1 cup sugar and cinnamon in a bowl. |
Step 4 |
4. Roll out dough on a floured surface into a rectangle, about 8 inches wide by 24 inches long. Spread with filling. Sprinkle with raisins. Roll up the long way, so that the roll is 24 inches long. Cut into 1 inch slices. Place cut side down in greased muffin tins. Let rise 40 minutes or until doubled in size. Bake at 350 degrees for 15 minutes. Makes 24. |
Step 5 |
5. Drizzle with icing made of confectioners' sugar and milk. |




