Grandma's Cinnamon Rolls
Peri Stone-Palmquist
Christmas morning and yes, Thanksgiving dinner (a unique Stone tradition) ... these are sublime.
ingredients
- 1 c of scalded milk
- 3 T butter
- 2 T shortening
- 1/3 c sugar
- 1 t salt
- 1 pkg of yeast, dissolved in 1/2 c warm warm and 1 t sugar
- 3 beaten eggs
- 4.5 c flour
- Filling Mixture
- 1 c sugar
- 3 t cinnamon
- 1 stick melted butter
- Frosting
- 1 stick butter
- 6 T half and half
- 1 box powdered sugar (about 6 c)
- 1 t vanilla
directions
- 1
Combine milk, sugar, salt, butter and shortening. Cool to lukewarm.
- 2
Add 2 c flour, dissolved yeast and eggs.
- 3
Gradually, add remaining flour (add an additional cup of flour if needed). Dough needs to be stiff enough to knead. Dough should spring and not be sticky.
- 4
Place in oiled bowl. Turn dough in oil. Cover and let rise until double (about 40 minutes). Punch down and let rise again. When doubled again (40 minutes), place on floured pastry sheet.
- 5
Separate dough into two balls and roll each into a large rectangular. Spread mixture of butter, sugar and cinnamon and roll into a log. Cut into rolls, place in greased baking sheet and let rise in warm place until doubles (about 40 minutes).
- 6
Bake at 375 for 30-40 minutes.
- 7
To make frosting, melt butter. Add milk and blend well. Pour into food processor, add vanilla.
Source: Judy Stone
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