Sweet Roll Dough
1/2 c warm water
2 T yeast (Active dry)
dissolve yeast in water then add:
1 1/2 c warm milk
2 t salt
1/2 c shortening
1/2 c sugar
3 1/2 c flour
Mix until smooth. Then add 3-4 c more flour. Knead 5 minutes. Round in a greased bowl and cover with a damp cloth. Let raise in a warm place until doubled in size (About 1 1/2 - 2 hours). Punch down and bake to specifics.
* I use this dough also for cinnamon rolls, cream cheese rolls, and scones. It will make about 2 dozen scones. I also subsituted some whole wheat flour in the mix- about half of it. This makes the rising time a bit on the longer side.
3/4 c sugar
1/2 c butter (or margarine)- softened
2 T grated orange peel
Mix ingredients until smooth. Roll dough into a large rectangle and spread the filling onto the dough. Roll up jelly roll style and cut into rolls. Cover and let rise about 30 minutes. Bake at 375 for 20-25 minutes or until lightly browned. Mix glaze ingredients and spread over warm rolls.
1 c confectioners sugar
1 Tablespoon softened butter
4 t milk
1/2 t lemon extract (I used orange and it was good, too)
Enjoy! Store in a tightly sealed container. Also, wheat rolls will dry out more quickly than all-white- flour rolls.