Recipe - Lorraines Dinner Or Cinnamon Rolls

ROLLS
3 Eggs
1 cup Boiling water
Three fourths cup Shortening
Three fourths cup Sugar
1 tablespoon Salt
2 Envelopes dry yeast,
dissolved in One half cup
lukewarm water
1 cup Lukewarm water
8 cup Flour
One half cup Melted butter
1 cup Sugar, *combined with*
1 tablespoon Cinnamon (optional)
1 cup Raisins
Glaze (recipe follows)

GLAZE
1 pound Confectioners' sugar
One fourth cup Milk
1 teaspoon Vanilla
One fourth pound 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 One half 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 wellgreased 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
halfbatch of each kind. To make crescent rolls, roll each piece to 10
inches in diameter. Cut into 12 pieshaped 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
cinnamonsugar mixture and raisins. Roll up jellyrollstyle 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini