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.