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Name: Lorraines Dinner or Cinnamon Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 48
Cuisine: American
Ingredients: 1 c Lukewarm water; 1/4 lb Butter softened; 1 tb Salt; 2 Envelopes dry yeast,; 1/4 c milk; 3/4 c Shortening; 8 c Flour; 1/2 c Butter melted; 1 tb Cinnamon (optional); 3/4 c Sugar; 1 c Raisins; 1 ts Vanilla; 3 Eggs; Glaze (recipe follows); 1 c Sugar, *combined with*; 1 c Boiling water

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INGREDIENTS

1 c Lukewarm water
1/4 lb Butter ; softened
ROLLS
1 tb Salt
2 Envelopes dry yeast,
1/4 c milk
3/4 c Shortening
8 c Flour
1/2 c Butter ; melted
1 tb Cinnamon (optional)
3/4 c Sugar
1 c Raisins
1 ts Vanilla
3 Eggs
Glaze (recipe follows)
1 c Sugar, *combined with*
GLAZE
1 c Boiling water

Servings

INSTRUCTIONS

Beat eggs until frothy; set aside. In large bowl, add boiling water to shortening, sugar and salt. Add 1 cup lukewarm water. In separate bowl, dissolve yeast in 1/2 cup lukewarm water. When first mixture is lukewarm, add yeast mixture. Add flour until batter is beatable, then keep adding until you can barely handle sticky dough. Knead lightly to mix. Dough should be slightly sticky. Put in well-greased bowl and cover loosely. Place in warm area to rise. When dough has doubled in size and is very light, punch down and divide into 4 equal pieces. I usually make a half-batch of each kind. To make crescent rolls, roll each piece to 10 inches in diameter. Cut into 12 pie-shaped pieces. Brush pieces with melted butter and roll up tightly, beginning at wide end. Seal points firmly. Place on greased baking sheets, about 1 inch apart with points tucked under. Let rise until doubled in bulk. Bake at 400 degrees for 15 minutes. While still warm, brush with melted butter. To make cinnamon rolls, brush 4 pieces of dough with melted butter, then sprinkle with cinnamon-sugar mixture and raisins. Roll up jellyroll-style and cut each into 12 pieces. Bake at 375 for 20 minutes. Glaze rolls while still hot. Makes 48 rolls. GLAZE: Combine ingredients and beat until smooth and pretty thin. Spread over hot rolls.

NOTES

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Lorraines Dinner or Cinnamon Rolls

1 c Lukewarm water
1/4 lb Butter softened
 ROLLS
1 tb Salt
2 Envelopes dry yeast,
1/4 c milk
3/4 c Shortening
8 c Flour
1/2 c Butter melted
1 tb Cinnamon (optional)
3/4 c Sugar
1 c Raisins
1 ts Vanilla
3 Eggs
 Glaze (recipe follows)
1 c Sugar, *combined with*
 GLAZE
1 c Boiling water

Beat eggs until frothy; set aside.  In large bowl, add boiling water to  shortening, sugar and salt.  Add 1 cup lukewarm water. In separate bowl,  dissolve yeast in 1/2 cup lukewarm water. When first mixture is lukewarm,  add yeast mixture.  Add flour until batter is beatable, then keep adding  until you can barely handle sticky dough. Knead lightly to mix. Dough  should be slightly sticky.  Put in well-greased bowl and cover loosely.  Place in warm area to rise.  When dough has doubled in size and is very  light, punch down and divide into 4 equal pieces. I usually make a  half-batch of each kind.  To make crescent rolls, roll each piece to 10  inches in diameter.  Cut into 12 pie-shaped pieces. Brush pieces with  melted butter and roll up tightly, beginning at wide end. Seal points  firmly.  Place on greased baking sheets, about 1 inch apart with points  tucked under.  Let rise until doubled in bulk. Bake at 400 degrees for 15  minutes. While still warm, brush with melted butter. To make cinnamon  rolls, brush 4 pieces of dough with melted butter, then sprinkle with  cinnamon-sugar mixture and raisins. Roll up jellyroll-style and cut each  into 12 pieces. Bake at 375 for 20 minutes. Glaze rolls while still hot.  Makes 48 rolls. GLAZE: Combine ingredients and beat until smooth and pretty  thin. Spread over hot rolls.

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Nutrition

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Serving Size: 1 Serving (80g)
Recipe Makes: 48 Servings

Calories: 242
Calories from Fat: 87 (36%)

Amt Per Serving		% DV

	Total Fat 9.7g	13 %
	Saturated Fat 5g	25 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 0.8g
Cholesterol 82.5mg		25 %
Sodium 64.4mg		2 %
Potassium 107.9mg		3 %
Total Carbohydrate 34.5g		10 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 33.3g
Protein 4.9g		7 %
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: 242

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