Lorraine's Dinner Or Cinnamon Rolls

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

Title: LORRAINE'S DINNER OR CINNAMON ROLLS
Categories: Breads
Yield: 48 servings

---------------------------ROLLS---------------------------
3 Eggs
1 c Boiling water
3/4 c Shortening
3/4 c Sugar
1 tb Salt
2 Envelopes dry yeast,
- dissolved in 1/2 cup
- lukewarm water
1 c Lukewarm water
8 c Flour
1/2 c Melted butter
1 c Sugar, *combined with*
1 tb Cinnamon (optional)
1 c Raisins
Glaze (recipe follows)

---------------------------GLAZE---------------------------
1 lb Confectioners' sugar
1/4 c Milk
1 ts Vanilla
1/4 lb Butter, softened

Beat eggs until frothy; set aside. In large bowl, add
boiling water to shortening, sugar and salt. Add 1
cup lukewarm water. In separate bowl, dissolve yeast
in 1/2 cup lukewarm water. When first mixture is
lukewarm, add yeast mixture. Add flour until batter
is beatable, then keep adding until you can barely
handle sticky dough. Knead lightly to mix. Dough
should be slightly sticky. Put in well-greased bowl
and cover loosely. Place in warm area to rise. When
dough has doubled in size and is very light, punch
down and divide into 4 equal pieces. I usually make a
half-batch of each kind. To make crescent rolls, roll
each piece to 10 inches in diameter. Cut into 12
pie-shaped pieces. Brush pieces with melted butter and
roll up tightly, beginning at wide end. Seal points
firmly. Place on greased baking sheets, about 1 inch
apart with points tucked under. Let rise until
doubled in bulk. Bake at 400 degrees for 15 minutes.
While still warm, brush with melted butter. To make
cinnamon rolls, brush 4 pieces of dough with melted
butter, then sprinkle with cinnamon-sugar mixture and
raisins. Roll up jellyroll-style and cut each into 12
pieces. Bake at 375 for 20 minutes. Glaze rolls
while still hot. Makes 48 rolls. GLAZE: Combine
ingredients and beat until smooth and pretty thin.
Spread over hot rolls.

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