- 2 packages yeast (4 1/2 teaspoons), dissolved in 1 cup lukewarm water
- 6 tablespoons shortening (Crisco)
- 1 cup granulated sugar
- 7 cups unbleached all-purpose flour (you might need more if the dough is sticky, up to 9-10 cups) *I used more than 7.5 cups
- 2 cups hot water
- 2 eggs, beaten
- 1 tablespoon salt
- 4 tablespoons softened butter
- 1 cup brown sugar
- 1 tablespoon cinnamon
**yield: 30 cinnamon rolls
1. Add yeast to cup of lukewarm water and sprinkle in a little sugar. Set aside for about five minutes.
2. In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds, using the beater blade. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
3. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
4. Cover and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with softened butter.
5. Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls in greased 9X13 baking pans. Now follow the exact same steps with the other half of the dough.
6. Let the rolls rise until double in bulk. Bake at 350 until golden. (ORIGINAL RECIPE: Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake until brown-only about 5-7 more minutes.)
Recipe found HERE at twopeasandtheirpod.com
