Cinnamon Rolls

• 1/4 c. warm water
• 1 pkg. active dry yeast
• 3/4 c. lukewarm milk
• 1/4 c. sugar
• 1 tsp. salt
• 1 egg
• 1/4 c. shortening
• 3 1/4 to 3 3/4 c. Gold Medal flour

1. In bowl, dissolve yeast in water.
2. Measure flour by dip-level-pour method.
3. Add milk, sugar, salt, egg, shortening and half of the flour to yeast.
4. Mix with spoon until smooth.
5. Add enough remaining flour to handle easily.
6. Turn onto lightly floured board; knead until smooth (5 minutes).
7. Round up in greased bowl; bring greased side up.
8. Cover with cloth.
9. Let rise in a warm place until double (about 1 1/2 hours).
10. Punch down.
11. Let rise again until double (about 1 1/2 hours).
12. Punch down.
13. Let rise again until almost double:
14. about 30 minutes.
15. Shape and let rise and bake as directed in recipes.
16. Roll dough into oblong 15 x 9-inch. Spread with 2 tablespoons softened butter and sprinkle with 1/2 cup sugar and 2 teaspoons cinnamon.
17. Roll up tightly, beginning at wide side.
18. Seal well by pinching edges together.
19. Even up roll by stretching slightly.
20. Cut into 1-inch slices.
21. Place in greased 13 x 9-inch pan or greased muffin cups.
22. Cover and let rise until double, 35 to 40 minutes.
23. Heat oven to 375u0b0.
24. Bake 25 to 30 minutes.
25. Frost while warm with quick white icing.
26. Sift a little confectioners sugar into a bowl.
27. Moisten with milk to spreading consistency.
28. Add flavoring.
29. Spread over slightly warm bread.

warm water, active dry yeast, milk, sugar, salt, egg, shortening, gold medal flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1000175 (may not work)