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To make cinnamon rolls:
With the other dough half, roll into a rectangle form. Brush with soft butter,
sprinkle on cinnamon and sugar. Roll into a log, cut into 12, 1/2-inch slices.
Place slices on a greased baking sheet. Let rise for 2 hours at room
temperature. Bake at 425°F. for 8 minutes or until browned. Glaze with favorite
icing.
Makes 1 dozen. |
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Refrigerator Rolls
1/2 C. shortening or butter
1/4 C. sugar
1 t. salt
1/2 C. boiling water
1 egg, beaten
1/2 C. cold water
3 C. unsifted flour
1 package dry yeast
In cold water, mix yeast; let set for 5 minutes. Pour boiling water over
shortening, sugar and salt. Blend and let cool. Add egg. Then add yeast mixture
to shortening mixture. Mix in flour. Cover and place in refrigerator for 4
hours.
About 3 hours before needed, divide dough in half. Roll one-half dough into
round shape on a floured board, using extra flour if necessary to handle. Cut
circle into 8 pie-shaped pieces to make crescent rolls. Starting with the fat
end, roll to narrow end.
Place on greased baking sheet. Repeat with remaining half. Let rise 2 hours at
room temperature. Bake at 425°F. for 12 to 15 minutes.
Makes 2 dozen.
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