1 cup milk
1/2 cup and 1T sugar
2T (or 2 packages) yeast
1 cup lukewarm water
6 cups shifted flour
6T shortening
3 eggs
2t salt
Directions:
Scald and cool to lukewarm 1 cup milk. Meanwhile dissolve 1 Tbsp sugar and 2 pkg yeast in 1 cup lukewarm water. Add milk. Sift before measuring. 3 cups flour, add to above mixture and best until smooth and fine grained. Cream 1/2 cup sugar with 6 Tbsp shortening and add to first mixture. Add 3 beaten eggs. Add 2 tsp salt and enough flour (about 3 cups) to make dough to handle. Knead lightly and place in bowl greased with butter. Let raise until double in bulk, about 1 hour. Roll about 1/2 inch thick, spread with melted butter, sugar, cinnamon, raisin, and nuts. Roll up and cut in slices. Place cut side up on greased tin and let rise 1 hour. Bake 400 degrees until nice and brown. About 15 minutes. Ice while hot. Makes about 24
Tip: use a length of thread to cut the rolls so they don't get smashed. Just wrap the thread around the roll and pull.
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Frosting ingredients:
4 cups powder sugar
4T butter
4T milk
1t vanilla
Frosting directions:
Blend all ingredients together until smooth and fluffy. Makes about 2 cups.
