Combine warm milk, sugar, salt and beaten eggs. Beat well. Add 7 cups flour and beat until smooth.
Add melted shortening and beat well. Add remaining flour, 2 cups at a time. Turn onto a floured board
and knead well. Let rise until doubled in bulk. Knead down and shape into dinner rolls or cinnamon rolls,
placing them on a greased cookie sheet. Let rise until doubled in bulk. Bake at 350 degrees until
golden.
For Cinnamon Rolls-
After dough has doubled in bulk the first time, roll it out into a rectangular shape. Melt 1 stick of butter
and pour onto the rolled out dough. Sprinkle with cinnamon and sugar, to taste; add raisins, if desired.
Form into a log shape, starting with the longer side of the rectangle. Slice into 1 inch thick pieces (using
a sharp knife or thread). Place cut side down on a greased cookie sheet. Let rise until doubled in bulk.
Bake at 350 degrees until finished. (Watch carefully to avoid over-baking.)
1 1/2 times the quantities to make a large batch.
Originally Submitted
6/20/2017
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