Light Refrigerator Cinnamon Rolls
Fern England
No family 4th of July breakfast celebration would be complete without these rolls! I've been making them for as long as I can remember - probably close to 70 years! I almost didn't make them this year, but tradition won out.
2 pkgs. dry yeast
1/2 cup warm water
1/2 cup sugar
1/2 cup shortening
1 cup very hot water
4 1/2 cups flour
2 tsp. salt
3 beaten eggs
Softened butter
Cinnamon mixture - combine 1/3 cup sugar and 1 Tbsp. cinnamon
In mixing bowl dissolve yeast in 1/2 cup warm water. Add sugar, shortening, and 1 cup very hot water. Combine and cool. Add, a little at a time, flour, salt and eggs, blending on low after each addition. Finished dough will be sticky. Cover bowl lightly and let rise until double. Place dough in greased bowl, cover lightly, set in refrigerator over night.
Take out of the refrigerator three hours before prep and baking. Break dough into three pieces and roll out each piece 1/4 inch thick on floured board. Spread with softened butter. Sprinkle with 1/3 of the cinnamon mixture. Roll dough up like a jelly roll.
Use a piece of thread that is doubled to cut into 1 inch rolls (put thread under roll, bring up on either side, cross thread and pull to slice.) Place rolls on greased cookie sheet about 1 1/2 inches apart.
Repeat for other two pieces of dough. Let rise three hours lightly covered. Bake at 400 degrees for 15 minutes. Frost with icing.
Icing:
3 cups powdered sugar
1/4 lb. butter, softened to room temperature
1 tsp. vanilla
Milk to proper consistency, thicker to frost or thinner to drizzle
No family 4th of July breakfast celebration would be complete without these rolls! I've been making them for as long as I can remember - probably close to 70 years! I almost didn't make them this year, but tradition won out.
2 pkgs. dry yeast
1/2 cup warm water
1/2 cup sugar
1/2 cup shortening
1 cup very hot water
4 1/2 cups flour
2 tsp. salt
3 beaten eggs
Softened butter
Cinnamon mixture - combine 1/3 cup sugar and 1 Tbsp. cinnamon
In mixing bowl dissolve yeast in 1/2 cup warm water. Add sugar, shortening, and 1 cup very hot water. Combine and cool. Add, a little at a time, flour, salt and eggs, blending on low after each addition. Finished dough will be sticky. Cover bowl lightly and let rise until double. Place dough in greased bowl, cover lightly, set in refrigerator over night.
Take out of the refrigerator three hours before prep and baking. Break dough into three pieces and roll out each piece 1/4 inch thick on floured board. Spread with softened butter. Sprinkle with 1/3 of the cinnamon mixture. Roll dough up like a jelly roll.
Use a piece of thread that is doubled to cut into 1 inch rolls (put thread under roll, bring up on either side, cross thread and pull to slice.) Place rolls on greased cookie sheet about 1 1/2 inches apart.
Repeat for other two pieces of dough. Let rise three hours lightly covered. Bake at 400 degrees for 15 minutes. Frost with icing.
Icing:
3 cups powdered sugar
1/4 lb. butter, softened to room temperature
1 tsp. vanilla
Milk to proper consistency, thicker to frost or thinner to drizzle
Comments
Post a Comment