Cinnamon Rolls

by Judith Walker

INGREDIENTS:

1/4 c. sugar

1 t. salt

1/4 c. shortening

1/2 c. scalded milk

1 pkg dry yeast

1/2 c. warm water

1 egg

3 1/2 - 3 3/4 c. flour

FILLING:

2 T. butter

1/2 c. brown sugar

2 t. cinnamon

1/2 c. raisins

1/2 c. nuts

DIRECTIONS:

Measure sugar, salt, & shortening in large bowl and add milk ad stir thoroughly. Add yeast to warm water and stir till dissolved. When the milk mixture is lukewarm, add yeast, egg and half flour. Blend till smooth. Mix in flours till bowl clean. Soft dough. Knead on floured board. Let rise in greased bowl 1 -1 1/2 hrs. Work down and let rise 15 minutes. Put on floured board and roll 12 x 15 rectangle. Spread with butter. Sprinkle filling (mixed up brown sugar, cinnamon, raisins & nuts) evenly over dough. Roll up tightly, beginning at the wide side. Cut into 12 even slices. Place in buttered muffin tins. Cover and let rise 30-40 minutes. Bake in 375 degree for 15 minutes or until golden brown. Remove ad brush with icing or confectioners sugar if desired.