Lorraine's dinner or cinnamon rolls
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Lorraine's dinner or cinnamon rolls
  Dinner    Cinnamon    Rolls  
Last updated 6/12/2012 1:27:42 AM. Recipe ID 62720. Report a problem with this recipe.
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      Title: Lorraine's dinner or cinnamon rolls
 Categories: Breads
      Yield: 48 Servings
      3    Eggs
      1 c  Boiling water
    3/4 c  Shortening
    3/4 c  Sugar
      1 tb Salt
      2    Envelopes dry yeast,
           - dissolved in 1/2 cup
           - lukewarm water
      1 c  Lukewarm water
      8 c  Flour
    1/2 c  Melted butter
      1 c  Sugar, *combined with*
      1 tb Cinnamon (optional)
      1 c  Raisins
           Glaze (recipe follows)

      1 lb Confectioners' sugar
    1/4 c  Milk
      1 ts Vanilla
    1/4 lb Butter, softened
  Beat eggs until frothy; set aside.  In large bowl, add boiling water
  to shortening, sugar and salt.  Add 1 cup lukewarm water. In separate
  bowl, dissolve yeast in 1/2 cup lukewarm water. When first mixture is
  lukewarm, add yeast mixture.  Add flour until batter is beatable,
  then keep adding until you can barely handle sticky dough. Knead
  lightly to mix. Dough should be slightly sticky.  Put in well-greased
  bowl and cover loosely. Place in warm area to rise.  When dough has
  doubled in size and is very light, punch down and divide into 4 equal
  pieces. I usually make a half-batch of each kind.  To make crescent
  rolls, roll each piece to 10 inches in diameter.  Cut into 12
  pie-shaped pieces. Brush pieces with melted butter and roll up
  tightly, beginning at wide end. Seal points firmly.  Place on greased
  baking sheets, about 1 inch apart with points tucked under.  Let rise
  until doubled in bulk. Bake at 400 degrees for 15 minutes. While
  still warm, brush with melted butter. To make cinnamon rolls, brush 4
  pieces of dough with melted butter, then sprinkle with cinnamon-sugar
  mixture and raisins. Roll up jellyroll-style and cut each into 12
  pieces. Bake at 375 for 20 minutes. Glaze rolls while still hot.
  Makes 48 rolls. GLAZE: Combine ingredients and beat until smooth and
  pretty thin. Spread over hot rolls.

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Recipe ID 62720 (Apr 03, 2005)

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