Raisin Cinnamon Sweet Rolls
Ingredients:
2 cups scalded milk, col to luke warm
½ cup shortening (use real butter)
½ cup warm water
2 Tbl dry yeast
2 eggs, slightly beaten
1 cup sugar
2 tsp salt
1 cup cold mashed potatoes
7 cups flour (about)
½ cup walnuts, chopped
1 cup raisins (can add more, if desired)
Butter, softened
Cinnamon and sugar
Directions:
Pour milk over shortening. Cool to luke warm. Soften yeast in warm water. Beat eggs. Add to the milk-shortening mixture. Add sugar, salt, mashed potatoes and yeast mixture. Sitir in 4 cups flour and mix well. Soften the raisins with hot water. Plour the nuts and raisins and add, blending well. Add enough flour to make a soft dough. Let rise in warm place for 1 ½ hours or until double in bulk. Punch down and allow to rise again until doubled. Divide dough in half. Roll each half into a rectangle ½ - inch thick. Spread with softened butter and sprinkle with cinnamon and sugar. Roll up jiffy-roll style and cut into 1 – inch slices. Either place in greased muffin tins to bake or place in greased baking sheet, 2 inches apart. Allow to rise again until doubled and bake at 350 for about 20-25 minutes or until done. Frost with *powdered sugar glaze.
*Powdered sugar glaze
1 cup powered sugar
2 Tbl milk
2 drops vanilla
Brush lightly over bread
