Prep 45 mins
Cook 3 hrs
I have been making cinnamon rolls and dinner rolls with this recipe since I was about 13. This recipe came from the Betty Crocker Picture Cookbook in the 60's.
- 118.29 ml warm water
- 2 (14.17 g) package active dry yeast
- 354.88 ml milk, lukewarm
- 118.29 ml sugar
- 9.85 ml salt
- 2 eggs
- 118.29 ml shortening
- 1656.13-1774.42 ml flour
- Mix water and yeast in large mixing bowl.
- Stir until dissolved.
- Add milk, sugar salt, eggs, shortening and 1/2 of the flour.
- Mix until smooth and pour out onto floured surface. Knead while adding the additional flour. Knead until smooth and elastic( about 5 minutes).
- Round up in greased bowl with greased side up. Cover with damp cloth.
- Let rise in warm place until double (about 1&1/2 hours).
- Punch down; let rise again until almost double.
- Dough is ready to to make into cinnamon rolls or dinner rolls now.
I halved this recipe to make a batch cinnamon rolls. I used butter instead of shortening because my shortening had expired. I pulled off a small amount of dough to make 6 dinner rolls and used the rest to make 12 cinnamon rolls. They came out excellent. My husband said they were the best he ever had homemade or store-bought. I used your filling from Cinnamon Rolls and for the frosting I used 1/2 a batch of Cream Cheese Frosting. Thanks for posting!!
Yes, this dough can be made in the bread machine. I made 1/2 a recipe in order to make Cinnamon Rolls. Doing it in the bread machine on the dough cycle is a real time saver. The water, milk, sugar, salt and beaten egg were added first. The shortening was cut into small cubes and added, then 3 1/2 cups flour and finally the yeast. Made for *ZWT6*
Thanks for posting. My family always used this recipe for holiday rolls. Went to find it in the current B.C. cookbook and was disappointed that it wasn't there. Glad to find it again.