Ingredients Edit

Directions Edit

  1. In large mixer bowl combine 2 cups flour and yeast.
  2. Heat milk, ¼ cup sugar, ¼ cup shortening, and salt in saucepan until warm (115 – 120°F), stirring to melt shortening.
  3. Add to dry mixture; add eggs.
  4. Beat at low speed with electric mixer for ½ minute, scraping bowl.
  5. Beat 3 minutes at high speed by hand, stir in 1½ to 2 cups flour to make a moderately stiff dough.
  6. Knead on lightly floured surface until smooth.
  7. Shape into a ball. Place in greased bowl, turning once.
  8. Cover; let rise until doubled (45 to 60 minutes).
  9. Punch down; divide in half. Cover; let rest 10 minutes.
  10. Roll each half of dough into 12" x 8" rectangle.
  11. Brush each with half of the melted butter.
  12. Combine sugar and cinnamon; sprinkle over dough.
  13. Sprinkle with raisins, if desired.
  14. Roll up each piece, starting with long side; seal seams.
  15. Slice each into 12 rolls.
  16. Place rolls, cut side down, in two greased 9" x 1½" round baking pans.
  17. Cover and let rise until doubled (about 35 minutes).
  18. Bake at 375°F for 18 to 20 minutes.
  19. Drizzle icing over warm rolls.

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