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ROLLS OF SHARON aka CINNAMON RAISIN BUNS

ROLLS

2 packages Fleischman’s Rapid Rise Yeast

1/2 cup + 2 teaspoons sugar

1/2 cup WARM water

1 cup scalded milk (2 minutes in the microwave)

1/2 cup Crisco stick

5 cups flour, divided

2 large eggs, well beaten

1 teaspoon salt

• In a small bowl combine the warm water, 2 teaspoons of sugar and both packages of yeast until well blended. Set aside.
• In a mixing bowl combine the scalded milk, Crisco stick, 1/2 cup sugar and salt. Blend well.
• Add yeast mixture and blend well.
• Add the well beaten eggs and half the flour. Mix until well blended.
• Add the remaining flour (a little more if too sticky) and mix well until dough leaves the sides of the bowl and is elastic.
• With vegetable oil, wipe the inside of another bowl.
• Place dough in bowl and turn once.
• Cover with wax paper and a towel.
• Let rest in a warm place until double in size.

• Punch down and divide into 2 balls.
• Put one on the pastry board and one back in the bowl.
• Let rest 10 minutes.
• While resting prepare the filling ingredients.

• Roll the dough to 1/8 inch thickness in a rectangle about 18×24 inches.
• Spread half the melted butter over the dough and sprinkle with half the cinnamon sugar.
• Spread half the raisins over that.
• Roll tightly jelly roll style and cut into 18 rolls.
• Place rolls in greased pans 1/4 to 1/2 inches apart.
• Cover with wax paper and a towel.
• Let rise again until double in size.
• Bake 15-20 minutes at 350 degrees.
• While baking prepare the icing.

• When rolls come out the oven, put globs of icing on each one. Return to the oven for a minute or two to melt icing all over the rolls.

FILLING

1 stick melted butter

1 cup sugar

2 tablespoons cinnamon

1 cup golden raisins

• Whisk together the sugar and cinnamon until well blended.

ICING

1 stick butter, softened

3 3/4 cups powdered sugar

1 tablespoon powdered vanilla

4-6 tablespoons milk

• Mix all together until smooth.

When re-heating rolls, put a pad of butter on top of roll before microwaving.

These freeze really well.