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Cinnamon Rolls
6 cups milk, scalded
1 stick butter
2-ounce pkg yeast
4 large or 5 small eggs, beaten
2 Tbsp salt
1 cup sugar
1 tsp lemon extract
5 lbs flour (approximately)
white and/or brown sugar
cinnamon
raisins (optional)
nuts, chopped (optional)
Melt butter in milk, cool to lukewarm, add sugar and yeast to
dissolve. Add eggs, salt and lemon extract. Add flour 1 cup at a
time stirring until smooth. Knead to make a soft but not sticky
dough. Cover and let rise 2 hours. Punch down and let rise 1 more
hour. Cut into 6 pieces. Roll each to = inch thick, sprinkle with
sugar, and cinnamon, and raisins and nuts if desired. Roll up like
a jelly roll and cut into 1/2-inch slices. Place slices into
greased pans, sides touching. Bake at 375 degrees for 30 minutes.
While still warm, top with icing made from confectioners sugar,
milk, butter, and vanilla. Makes 12 round cake pans full.
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Cinnamon Rolls 03