Tolly's Cinnamon Rolls

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

Title: TOLLY'S CINNAMON ROLLS
Categories: Breads
Yield: 16 servings

3/4 c Warm water (105 F to 115 F)
2 Envelopes dry yeast
1 2/3 c Warm milk (105 F to 115 F)
1/4 c Solid vegetable shortening
1/4 c Sugar
1 tb Salt
6 1/2 To 7 cups sifted all purpose
-flour
1/4 c (1/2 stick) butter, room
-temperature
3/4 c Firmly packed brown sugar
3/4 c Chopped walnuts or pecans
1/3 c Raisins
1 1/2 ts Cinnamon
Icing
2 c Powdered sugar
1/4 To 1/3 cup fresh orange
-juice
1/4 c (1/2 stick) butter, room
-temperature
1/2 ts Vanilla
1/2 ts Almond extract

Makes about 16

Oil large bowl and set aside. Pour warm water into
large mixing bowl. Sprinkle with yeast and stir to
dissolve. Blend in milk, shortening, sugar and salt.
Add 3 cups flour and beat until smooth. Add enough
remaining flour to form workable dough. Turn dough
out onto lightly floured surface and knead until
smooth and elastic, about 5 minutes. Transfer dough to
oiled bowl, turning to coat all surfaces. cover with
damp towel and let stand in warm draft-free area until
doubled, about 1 hour.

Grease 2 large baking sheets. Punch dough down. Turn
out onto lightly floured surface and roll out into
12x18-inch rectangle. Spread with butter. Sprinkle
evenly with brown sugar, nuts, raisins and cinnamon.
Starting from 1 long edge, roll dough up as for jelly
roll. Cut into slices slightly over 1 inch thick.
Arrange on prepared baking sheets, tucking ends of
dough under. Let stand in warm draft-free area until
doubled in volume, about 40 minutes.

Preheat oven to 350 F. Bake rolls until golden, about
25 to 30 minutes.

Manwhile, prepare icing: Combine all ingredients in
small bowl of electric mixer and beat at high speed
until smooth using only enough orange juice to form
spreadable icing. Frost rolls while still hot. Serve
rolls warm or at room temperature.

Tolly's - Oakland, OR. Bon Appetite

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