Sweet Roll Dough - Cinnamon Rolls

Ingredients

1 package active dry yeast

1/2 C warm water (105-115 degrees)

1/2 C lukewarm milk (scalded and cooled)

1/3 C sugar

1/3 C shortening or margarine or butter

1 tsp salt

1 egg

3 1/2 to 4 C all purpose flour

Procedure

Dissolve yeast in warm water in large bowl. Stir in milk, sugar, shortening, salt, egg, and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic about 5 minutes. Place in a greased bowl; turned greased side up. cover and let rise in warm place until double, about 1 1/2 hours.

Punch down dough. Shape and let rise and bake as directed.

Special Notes

Cinnamon rolls can be made by using 2 T butter, 1/4 C sugar and 2 tsp ground cinnamon spread/sprinkled on the dough rolled out in a rectangle shape. Use dental floss to cut cinnamon rolls after you roll up the dough. Let the dough rise then bake 375 degrees for 25-30 minutes.

Cheese filled rolls can also be made. Filling is made with 1 package 8 ounces cream cheese softened, 1/4 C sugar, 3 T flour, 1 egg yolk, 1 T lemon juice, lemon zest. Place filling in the middle of a small square of dough. Bring up corners and pinch to close. Let rolls rise for about an hour. Bake at 375 degrees for 12-15 minutes. Top rolls with jam and chopped nuts after baking.

After making the dough it can be covered and refrigerated for up to 4 days.

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