Source:

K. Goins

Serves/Makes:18 plain and 18 fancy rolls

Ingredients

• 2 pkg active dry yeast
• 1/4 cup (60 ml) lukewarm water
• 2 cups (475 ml) milk, scalded and cooled to lukewarm
• 2 eggs, lightly beaten
• 3/4 cup (175 ml) granulated sugar
• 6 cups (1425 ml) flour, approx.
• 3 tsp (15 ml) salt
• 1/4 cup (60 ml) melted shortening, cooled
• 1/2 cup (125 ml) butter, melted
• 1 cup (225 ml) light brown sugar
• 2 tsp (10 ml) cinnamon
• Raisins (optional)
• 2 cups (475 ml) sour cream
• 1 tsp (5 ml) vanilla

Preparation

• Dissolve the yeast in the water.
• Gradually beat the milk into the eggs.
• Beat in one quarter cup of the granulated sugar and the dissolved yeast.
• Stir in half the flour and the salt.
• Stir in the shortening and enough additional flour to make a soft dough.
• Turn out the dough onto a lightly floured board, cover and let stand 10 minutes.
• Knead the dough for 10 minutes.
• Place in a clean greased bowl, cover and let rise until doubled in bulk, about one hour.
• Punch dough down, cover and let rise in a warm place 45 minutes.
• Divide the dough in half.
• Roll out one-half the dough on a lightly floured board to a rectangle about 12 by 18 inches.
• Brush with half the melted butter.
• Combine the remaining granulated sugar, one half cup of the brown sugar, and one and one half tsp of the cinnamon and sprinkle half over the dough. Sprinkle with raisins if desired.
• Roll dough up from the long side like a jellyroll.
• Cut into 18 one-inch slices and place, cut side up, into 2 greased nin-inch square or round baking pans.
• 16 Repeat with the other half of the dough, butter and cinnamon-sugar mixture and raisins.
• Cover rolls and let rise until doubled in bulk, about 40 minutes.
• Preheat the oven to 375 degrees (200 C.) F.
• Bake two pans of plain rolls about 20 to 25 minutes or until nicely browned. Turn onto a rack to cool.
• Bake the other two pans of rolls 10 to 15 minutes or until rolls just start to brown.
• Combine the sour cream with remaining brown sugar and cinnamon and vanilla.
• Spoon evenly over rolls.
• Return to oven and bake 10 to 15 minutes or until frosting boils into a thick, sticky frosting.
• Serve warm.
• This makes 18 plain and 18 fancy cinnamon rolls.

Comments

This recipe is from The New York Times Heritage Cookbook.