Dissolve yeast in warm water, Add a little sugar.
Heat milk. Add sugar, salt and shortening. When lukewarm add yeast and eggs. Add some flour and beat well. Continue adding flour and beating well until you have a soft batter which "pops" when you beat it. Let rise until double in bulk. Poke down, and let rise again.
Put plenty of flour on the table and put part of the dough on flour. Knead in enough flour to make right consistency (This is the impossible part. DO NOT OVER KNEAD). Stiffer dough for doughnuts than for sweet rolls. (Dough should be elastic and able to be handled - not real sticky. If you put too much flour in the batter, rolls will be heavy!!
Roll out dough. Put melted butter, sugar and cinnamon all over dough. Add chopped nuts if desired. Roll up as a jelly roll. Cut into slices and place on greased cookie sheets. Leave space between. Let rise until double. Bake at 400 degrees til lightly browned on top (usually 7-10 minutes depending on how thick you cut rolls.)
Frost with icing made with powdered sugar dissolved in hot water. Same icing is used to dip doughnuts but a little thicker icing is used for rolls.
For Caramel Rolls:
Omit powdered sugar icing. Befor rolling dough, heat 1 cup brown sugar (packed) and 1/2 cup butter until melted. Stir in 2 Tbspns karo. Spread out over pans. Sprinkle chopped nuts generously over sugar mixture. When you slice the dough, put slices on top of sugar mixture. When baked, invert the pan on a large tray or other cookie sheet and let caramel mixture drizzle over rolls.
Roll out dough, thicker than for sweet rolls. Cut with doughnut cutter. Place doughnuts on greased pans and let rise until double in size. Fry in hot fat. Use wooden spoon handles to drain doughnuts over another pan. When dry and cool, dip in glaze, deep doughnuts on wooden spoon handles again after dipping until glaze dries.
For Hot Rolls:
Shape dough into desired shapes. Let rise. Bake at 400 degrees. Can fix crescent shape, in muffin pans, or roll out, butter dough and fold over.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (66g)|
|Recipe Makes: 36 Servings|
|Calories from Fat: 79 (58%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 11.9mg||4 %|
|Sodium 1627.9mg||56 %|
|Potassium 75.3mg||2 %|
|Total Carbohydrate 13.9g||4 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 13.7g|
|Protein 1.3g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 137
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