- Cooking Time: 30-40
- Servings: 12-14
- Preparation Time: 2 hours
- 3 packages dry yeast
- 1/2 cup warm water
- 1 cup shortening
- 2/3 cup sugar
- 3 tsp. salt
- 2 cups milk
- 2 eggs, beaten
- 8-9 cups sifted flour
- 3-4 sticks refrigerated butter
- 2+ cups white sugar
- 2 TBS. cinnamon (or more, to your liking)
- Add the warm water to the yeast and soak 10 minutes.
- Scald milk; then pour over the shortening.
- Add 2/3 cup sugar and salt to milk and shortening mixture and cool til tepid.
- Add the dissolved yeast and beaten egg.
- Add the flour, cup by cup, beating after each addition.
- Dough should be soft, yet firm enough to handle.
- Turn out onto floured board and knead until elastic and smooth.
- Avoid adding too much additional flour.
- Turn dough into well-oiled large bowl.
- Cover and let rise for about 1 1/2 hours or doubled in size.
- At this point, dough may be refrigerated overnight to make up rolls in the morning.
- When ready to assemble and bake, preheat oven to 350 degrees F.
- Press dough down and divide in half.
- Roll each half out into a rectangle (about 10" by 20").
- Heavily cover with slices of stick butter, using from 1 1/2 to 2 sticks per rectangle.
- Top the butter with a generously thick layer of sugar and cinnamon (from the 2+ cups sugar and the 2 TBS. cinnamon).
- Roll up jellyroll fashion; starting with the long side.
- Using a knife, scissors or a piece of string, cut off slices about 3-3 1/2" thick.
- You should get 6 or 7 slices out of a roll.
- Place slices cut side down in a high-sided smaller sized roasting pan (about 3" x 10" x 15").
- Press rolls gently down to even out and fill the pan.
- You do not have to let them rise again, so put the prepared rolls directly in the preheated oven.
- Bake for about 30-40 minutes.
- Do not overbake!!
- If rolls are getting too brown on top, cover with foil and continue baking.
- When rolls are done, immediately remove them from their pan by inverting onto cookie sheet or large platter.
- Watch out for the delicious molten sugar and butter!
- Enjoy right away!
NotesMark McCracken went "behind the scenes" at the Kansas City Royal Horse Show to get the real fix on what goes into those fabulous treats. Everyone agrees that his version of the classic treat is just about perfect!
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