Sweet Rolls

Kristy Robison

¼ cup water (warm)
1 T yeast
½ T sugar
Stir yeast into water. Stir in sugar. Set aside.

Blend well:
1 ½ cup hot water
½ cup non-instant dry milk

In a mixer put:
1T. sugar
Dry milk mixture
1½ cup cool water
Yeast mixture
1/3 cup Crisco shortening
¾ T salt

Start mixing on lowest setting, Gradually add about 8 cups of Flour (could be less or more flour) until the consistency of bread dough (not too sticky, easy to handle).Put the dough on floured surface and knead. Let it rise in greased bowl covered with wet cloth. Divide the dough in half. Using a rolling pin, roll out the dough to about ½” thick. Spread thin layer of butter over the rolled dough. Sprinkle generously with brown sugar and cinnamon. Starting from one long side, roll up the dough as you would a jelly roll. Cut crosswise into slices an inch thick. Arrange slices cut side down in well greased baking sheet. Do the same with the other half of dough. Cover baking sheet with plastic wrap sprayed with Pam. Let rise at room temperature until doubled in volume. Remove plastic wrap and bake at 400 degrees for approximately 15-20 minutes or until golden brown.

Icing:
½ stick softened butter
½ box powdered sugar
1 tsp. vanilla
1 T. water
Mix ingredients together. If needed, add more water until icing is desired consistency. Brush Icing generously over warm sweet rolls.