Tulsa Public Schools Cinnamon Rolls
Source of Recipe
Tulsa World Newspaper
List of Ingredients
4 pkgs. dry yeast
1 pint warm water
1/2 cup sugar
3/4 cups shortening
3 beaten eggs
1/2 cup dry milk
1 Tblsp. salt
7-7-1/2 cups flour
Filling:
1 to 2 sticks softened butter
2 cups sugar
4 Tblsp. cinnamon
Icing:
4 cups powdered sugar
4 tsp. vanilla
8 Tblsp. milkRecipe
In a mixing bowl, sprinkle yeast over warm water, stirring with a fork until dissolved. Add sugar and let dissolve. Add softened shortening and eggs. Combine flour, dry milk and salt and gradually add this to the yeast mixture to make a soft, workable dough.
Turn dough out onto a lightly floured surface and knead until smooth and elastic, adding small portions of flour if needed. Place in a greased bowl, turning to coat the top, and let double in size (about 45 minutes).
Roll half of the dough into a 12 x 17 rectangle. Brush with softened butter to within 1/2 of the edges. Sprinkle with half of the cinnamon/sugar mixture and roll up starting with the long side.
With a sharp knife, slice into 1-1/2 to 2 inch slices. Place 1" inch apart in a greased pan. Cover and let rise for another 45 minutes. Repeat with remaining dough.
Bake in a preheated oven at 425 degrees for 20-25 minutes. Remove from oven and ice while still warm. Makes 18-20 rolls.
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