Grandma Delsie's Cinnamon Rolls

Scald milk in a saucepan; add shortening, sugar and salt. Cool to lukewarm.

Sprinkle yeast on warm water; stir to dissolve.

Add 1½ cups of the measured flour to milk mixture; beat well. If not using a mixer, beat with a wooden spoon.

Beat in eggs and yeast.

Gradually stir in enough remaining flour, a little at a time, to make a soft dough that leaves the sides of the bowl. Dough will be slightly sticky.

Turn onto lightly floured board cover and let rest for 5 minutes.

Knead, incorporating a little more flour as necessary, until smooth, satiny, and no longer sticky, about 8 to 10 minutes. Keep your hands dusted with flour to prevent sticking. Kneading is necessary to produce the great texture of these rolls.

Place in lightly greased bowl, invert to grease top, cover and let rise until doubled, for 1 to 1 ½ hours. Punch down and turn onto board. Divide in half. Lightly grease counter or board and Roll each half into 14 x 6 inch rectangle.

For the filling, combine 1 cup of sugar, 1/2 cup of melted butter, and1 tbsp. ground cinnamon. Spread half of the mixture on each rectangle. Scatter ½ cup of raisins on each rectangle.(optional)

Roll up the rectangle lengthwise as for jelly roll: Seal the edges and cut into 1 inch slices. Put cut side down in 2 well greased square baking pans. Cover and let rise until doubled. Brush butter on the tops very lightly.

Bake 30 to 40 minutes in a preheated oven at 375 degrees.

Makes 32 rolls, however, the exact number will depend on the size you cut them.

Note 1: For icing, mix 1 cup confectioner’s sugar with milk or cream to enable spreading consistency, and add 1/2 tsp, vanilla and a dash of salt. Frost while rolls are still warm.

Note 2: Though this dough can be made by hand mixing, I mixed the dough in my Kitchen Aid mixer. I let the Kitchen aid mixer knead the dough for 10 minutes on low and then I hand kneaded the dough another 5 minutes before placing them in the bowl to rise.

Note 3. I like to let my dough rise in the oven. I cover it with a lightweight cloth and put it in the oven. I put a shallow pan of hot water beneath the bowl of dough on a lower rack in the oven.

Note 4: I cut the rolls between 1 1/2 inches and 2 inches because grandma’s cinnamon rolls were always big. These can be baked in round, rectangle, or square pans.