- 1 C Milk
- ½ C Shortening (Crisco)
- ¼ C Sugar
- ¼ C Lukewarm water (100-110°F)
- 1/4 tsp sugar
- 1 Tbsp yeast or 1 package of yeast
- 1 ½ C Flour, sifted
- 2nd Rise:
- 1 1/2 cups Flour, sifted
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1/2 tsp Salt
- For the rolls:
- 3 tbsp Butter, melted
- 2/3 C Brown sugar
- 1–2 tbsp Cinnamon
- Top with your favorite icing recipe. I use this one.
- Heat 1 cup milk over medium heat until boiling. Remove from heat and stir in shortening and sugar. Stir until completely melted. Remove from oven and allow to cool until mixture reaches about 110°F.
- Microwave water for 15 seconds. Water should be lukewarm, about 100-110°F.
- Dissolve sugar and yeast in water and allow yeast to activate until bubbly and frothy, about 10-15 minutes.
- Once the milk mixture has cooled, pour in activated yeast and stir. Add 1 ½ C sifted flour and stir vigorously until well mixed.
- Cover with a wet towel and place in a warm place for one hour to rise.
- Next, stir in the following: 1 1/2 cups sifted flour, 1/2 tsp baking soda,
- /2 tsp baking powder, 1/2 tsp salt. Stir and knead the mixture until it is soft and pliable.
- Cover again with a wet towel and put in a warm place for at least three hours.
- Refrigerate overnight.
- Remove dough from refrigerator and turn onto a gently floured surface.
- Roll dough out until 1/4-1/2” thick. Melt butter and brush over dough.
- Sprinkle with brown sugar and cinnamon.
- Roll dough into a log. Cut roll 1-1.5” thick.
- Place in a greased 9”x13” baking pan.
- Cover with paper towels and let rise for 1 hour before baking.
- Bake at 425°F for about 10-12 minutes.
- Spread icing on immediately.
You can cut out and freeze rolls in a pan for up to a week.
This recipe is for a half batch which is perfect for 2-4 people.
If you live in a cold temperature, I suggest to turn on the oven until it reaches 100°F and then turn off the oven. When you place the dough in the oven, leave the door open for the first several minutes.
I provided suggested temperatures in the recipe. I have found that it is most successful when I use a candy thermometer to ensure that I don’t kill the yeast.