S And S Cinnamon Rolls

  1. Scald 1/2 cup milk; add shortening, 1/4 cup sugar, and salt, stirring until sugar dissolves and shortening melts. Stir in remaining 1/2 cup milk. Set aside.
  2. Dissolve yeast in warm water; stir well. Let stand 5 minutes.
  3. Stir 2 cups flour into milk mixture, beating constantly. Add yeast mixture and 1/2 cup flour, stirring well.
  4. Beat egg white (at room temperature) until stiff peaks form; fold into flour mixture. Stir in remaining flour (about 1 1/2 cups) to make a soft dough.
  5. Place dough in a greased bowl, turning to grease top. Cover, and let rise in a warm place (85u0b0), free from drafts, 1 hour or until doubled in bulk. Divide dough in half; set aside.
  6. Combine 1 cup brown sugar, 1/2 cup water, and butter in a saucepan; bring to a boil. Pour syrup into a lightly greased 15- x 10- x 1-inch jellyroll pan; set pan aside.
  7. Turn half of dough out onto a lightly floured surface; roll into a 30- x 6-inch rectangle.
  8. Combine remaining 1 cup brown sugar, coconut, pecans, and cinnamon; stir well, and sprinkle half of mixture evenly over dough. Roll up jellyroll fashion, starting at long side. Pinch seams and ends together. Cut roll into 1-inch slices. Place slices, cut side down, in prepared jellyroll pan. Repeat procedure with remaining dough and cinnamon mixture.
  9. Cover, and let rise in a warm place (85u0b0), free from drafts, 40 minutes or until doubled in bulk. Bake at 350u0b0 for 25 to 30 minutes. Combine powdered sugar and water, stirring well; drizzle over rolls. Serve warm.
  10. Note: Reheat frozen rolls at 250u0b0 for 10 minutes.

milk, shortening, sugar, salt, yeast, warm water, flour, egg, brown sugar, water, butter, flaked coconut, pecans, ground cinnamon, powdered sugar, water

Taken from www.myrecipes.com/recipe/s-s-cinnamon-rolls (may not work)

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