| | Directions | | Dissolve yeast and 1 Tbs. sugar in lukewarm water. Scald milk, add shortening, sugar and salt; cool to lukewarm. Add 2 cups flour to make batter. Add yeast and beaten eggs; beat well. Add enough remaining flour to make a soft dough. Knead lightly and place in greased bowl. Cover and set in warm place, free from draft. Let rise until doubled in bulk, about 2 hours. When light, punch dough down and shape as follows: Divide dough into 2 equal portions. Roll into two oblong pieces 1/4 inch thick. Brush each with melter butter (3T). Sprinkle with brown sugar, cinnamon and raisins. Roll up as a jelly roll and cut into 1-inch slices. Place cut side down, about 1-inch apart in large, shallow greased baking pan. Cover and let rise in warm place, free from draft, until light, about 1 hour. Bake in hot over at 425 degrees for about 20 minutes. Ice tops while still warm with plain icing. Makes 4 dozen. |
|
|
| Ingredients | | - |  | 2 cakes Fleischmanns Yeast |
| - | | 1 tablespoon sugar |
| - | | 6 tablespoons shortening |
| - | | 3 eggs, beaten |
| - | | 1 cup lukewarm water |
| - | | 1/2 cup sugar |
| - | | 1 teaspoon Salt |
| - | | 1 cup milk |
| - | | 7 cups sifted flour |
| - | | 6 tablespoons melted butter |
| - | | 1 1/2 cups brown sugar |
| - | | 1 tablespoon cinnamon, ground |
| - | | 1 cup raisins |
| |
| |
