Chocolate Cinnamon Rolls

---------- Recipe via Meal-Master (tm) v8.02

Title: CHOCOLATE CINNAMON ROLLS
Categories: Breads
Yield: 4 servings

1 pk Active dry yeast OR;
1 tb Active dry yeast, bulk
1/4 c Warm water (110-115F)
1/2 c Milk, lukewarm (scald, then
-cool to lukewarm)
1/4 c Sugar
1/4 c Shortening
1 Egg, large
1/2 ts Salt
1/3 c Cocoa
2 1/4 c Flour, unbleached
2 tb Margarine or butter,
-softened
1/4 c Sugar
1 1/2 ts Cinnamon, ground

------------------POWDERED SUGAR FROSTING------------------
1 c Powdered sugar, sifted
1 tb Milk
1/2 ts Vanilla

Dissolve the yeast in the warm water in a large bowl.
Stir in the milk, 1/4 c. of the sugar, the shortening,
egg and salt. Mix the cocoa with the one and one
quarter cup of the flour and add to the y east
mixture. Mix with a spoon until smooth. Mix in
enough of the remaining flour to make the dough easy
to handle, but still slightly sticky and soft. Turn
out on a lightly floured board and knead until smooth
and elastic, about 8-10 minutes. Let the dough rest
while you wash the mixing bowl, dry and grease it with
shortening. Put the dough into the bowl, turning to
grease the top. (At this point, the dough can be
covered and refrigerated 3-4 days, punching it down
when it gets too big for the bowl.) Cover and let rise
in a warm place until double, about 1-1/2 hrs. (Dough
is ready when an indentation remains when touched.)
Punch the dough down and roll into a rectangle 12/9
inches. Spread the rectangle with the softened
margarine and mix the 1/4 c. of sugar and the cinnamon
together, sprinkling it over the buttered dough when
done. Rull up, beginning at the 12-in. side and when
fully rolled up, pinch the seam to seal. Cut the roll
into 12 slices and place slightly apart in a baking
pan 9x9x2 inches. (For larger rolls, place in 13x9x2
in. pan and let rise until it fills the pan.) Cover
and let rise until double, about 40 minutes. Heat the
oven to 375F. Bake 25-30 minutes. Spread with powdered
sugar frosting while still warm. Mix frosting
ingredients together until reaching a spreading
consistency. Makes enough frosting for 12 rolls.
(Increase amounts for larger rolls.)

Source: Tia Darrow, FidoNet Cooking Echo

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