For I don't know how long, my mom has made homemade cinnamon rolls and sausage balls for breakfast on Christmas. Last year my sister and I failed to plan for that, and we really missed them. So this Christmas we both got ourselves to Tecumseh.
JUDY’S ROLLS (AND CINNAMON ROLLS)
2 pkg. yeast
1/2 c. warm water
1/2 c. sugar
1/2 c. shortening
2 tsp. salt
1 1/2 c. scalded milk
2 eggs
7 c. flour
Scald milk; add sugar, shortening, and salt; cool to lukewarm. Crumble or sprinkle yeast into warm water in large mixing bowl. Stir to dissolve. Add cooled milk mixture and egg to yeast. Add 1/3 of flour. Add remaining flour gradually to make a soft dough that leaves the sides of the bowl. Place dough on floured board and knead about 5 minutes or until dough leaves no impression when pressed with fingers. Place dough into greased bowl and grease surface. Cover with plastic wrap and place in refrigerator. (Dough keeps about 4 days in refrigerator.)
To bake, take dough from refrigerator and shape into rolls. Cover shaped rolls and let rise again in warm place until doubled in bulk, about 2 hours. Bake at 400? for 12 to 15 minutes until golden brown.
Makes 3 dozen rolls
For cinnamon rolls:
Filling—
2c. sugar
6 Tbsp. cinnamon
1 c. butter
Icing—
4 c. powdered sugar
2 dashes salt
milk
2 tsp. vanilla
To bake, roll out dough 1/4 inch thick. Spread on butter. Cover with cinnamon and sugar mixture. Roll into log. Cut rolls with string and place pieces into greased pan. Cover and let rise again in warm place until double in bulk, about 2 hours. Bake at 400 degrees for 12 to 15 minutes until golden brown. Spread on icing while hot.
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