Richland Bomber Cinnamon Rolls
- Dissolve 3T of yeast & 2 T of sugar in 1C of lukewarm water
- Add 1 1/2 cups of lukewarm water
- Scald 2 cups of milk, Add 2/3 cups of shortening & 10T of Sugar (just less than 3/4C), 2T of salt, stir until dissolved. Cool. Beat 2 eggs and add to milk mix. Pour that into the yeast water from step 2. Gradually mix in 10-12 cups of flour until the dough is thick
- Knead till smooth
- Put in a greased bowl and raise 1 hour, punch down and let raise another 45 minutes
- Roll in a rectangle about 1/2 inch thick. Butter dough completely with softened butter (try 1/4 to 1/2 cup of butter). Sprinkle with brown sugar until it's covered (1-2 cups at least). Sprinkle with cinnamon until covered. Roll up the entire rectangle and slice into 1 inch sections. (for large rolls flatten with the palm of your hand). Place pieces in buttered pan or cookie sheet. (if you pack them in, just touching,, they look just like the ones from the cafeteria when they are done) Let stand 45 minutes. Bake 15-20 minutes at 350°F. Remove from oven and glaze.
Note:
To cut into nice even pieces, use a string. Slide the string under the long roll, bring the ends up to the top, cross and pull. This will cut the rolls without smashing them.
Glaze: Mix powered sugar, butter, vanilla, and milk until it looks and tastes right (try a cube of butter, lots of sugar, a tsp. of vanilla, and milk until the glaze is smooth.) Don't glaze the rolls until they are ready to be eaten. If you want to save them till later, put the glaze in an air-tight container.
