Recipe - Long Yeast Dough

1 cup Boiling water
One fourth cup Crisco
Three fourths cup Sugar
1 cup Milk
1 tablespoon Salt
2 pack Yeast
One half cup Water
2 Eggs
7 cup Flour; (up to 71/2)

Pour boiling water over Crisco, sugar and salt. Stir till Crisco is melted.
Add milk and stir. Dissolve yeast in the One half cup lukewarm water. Add to
other ingredients. Add eggs one at a time, stirring after each. Slowly add
flour and stir till thick. Pour out onto floured surface and knead till
dough is not sticky. Place in lightly oiled bowl. Let double in size then
push down and let double again. Make into rolls and bake at 400` for about
1520 minutes. FOR CINNAMON ROLLS Roll out to about 1/2" thick. Melt 1/2
cup butter, add One half t. cinnamon, and enough brown sugar to make it thick.
Pour over the rolled out dough and add nuts if desired. Roll up and cut to
about 1" thick. Place in pan and bake at 400`.

FOR DUGHNUTS Roll out to 1" thick. Cut into strips and fry in deep fryer
till nicely brown. Roll in powdered sugar icing.

Posted to BakeryShoppe Digest by ALAYNASM ALAYNASM@aol.com on Apr 10,
1998