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INGREDIENTS

1/2 cup Crisco
1 cup sugar
2 Eggs
3/4 cup milk
3 cups Cold water
3 teaspoons Salt
1 tsp baking powder ; (heaping)
8 cups yellow flour ; (all -purpose)

Dozen

INSTRUCTIONS

Cream together the first three. Add cup milk and 3 cups cold water- dissolve cake yeast (of the large cake yeast, 3 of the little) in one of the cups of water. Add to above. In another large bowl sift together the salt and baking powder with flour. Add about 8 cups (yellow cup) to make stiff dough. Pour the wet mixture in with the flour. Stir together as much as you can. Knead about 10 minutes, adding flour if needed, so that the dough doesn't stick to your hands. Let raise overnight. In the morning preheat the oven to 350 degrees. Prepare pans before rolling dough. Prepare by spreading bottom of pan with butter, drop butter chunks around, and sprinkle with light brown sugar. Set aside. Knead the dough again pulling the edges from the side, add flour if needed. Roll to about " thick. Sprinkle white sugar and cinnamon. Roll up and cut " wide.

Bake for 10 minutes the turn the rolls around and bake for ten more minutes, for a total of twenty minutes. Immediately turn rolls out onto a layer of aluminum foil and wax paper. Cool completely and wrap. Rolls may be frozen. To defrost, just set out.

NOTES

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Grammie Ganoe's Sweet Rolls

1/2 cup Crisco 
1 cup sugar 
2  Eggs 
3/4 cup milk 
3 cups Cold water 
3 teaspoons Salt 
1 tsp baking powder (heaping)
8 cups yellow flour (all -purpose)

Cream together the first three. Add  cup milk and 3 cups cold water- dissolve  cake yeast (of the large cake yeast, 3 of the little) in one of the cups of water. Add to above. In another large bowl sift together the salt and baking powder with flour. Add about 8 cups (yellow cup) to make stiff dough. Pour the wet mixture in with the flour. Stir together as much as you can.  Knead about 10 minutes, adding flour if needed, so that the dough doesn't stick to your hands. Let raise overnight. In the morning preheat the oven to 350 degrees. Prepare pans before rolling dough. Prepare by spreading bottom of pan with butter, drop butter chunks around, and sprinkle with light brown sugar. Set aside. Knead the dough again pulling the edges from the side, add flour if needed. Roll to about " thick. Sprinkle white sugar and cinnamon. Roll up and cut " wide.

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Nutrition

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Serving Size: 1 Dozen (810g)
Recipe Makes: 4

Calories: 2621
Calories from Fat: 501 (19%)

Amt Per Serving		% DV

	Total Fat 55.7g	74 %
	Saturated Fat 12.9g	64 %
	Monounsaturated Fat 20g
	Polyunsanturated Fat 16.8g
Cholesterol 529.7mg		163 %
Sodium 297.2mg		10 %
Potassium 1656mg		44 %
Total Carbohydrate 498.9g		147 %
	Dietary Fiber 33.9g	136 %
	Sugars, other 465.1g
Protein 47.6g		68 %
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.

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Calories per serving: 2621

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