2 pkgs. yeast or 5 tsp. granulated instant yeast
1 c. sugar1 T. salt
1 tsp. sugar
1-1/4 c. Crisco shortening1 c. warm water (110°-115°) 3 c. very warm tap water
2 large eggs
10-12 c. bread flour
Mix yeast, 1 tsp. sugar, and 1 cup warm water. Allow to sit 10 minutes until mixture appears bubbly. In a very large bowl and using a mixer, combine eggs, sugar, salt, shortening, and 3 cups water. Stir in yeast mixture.
Add by hand 10-12 cups bread flour to obtain a soft, nonsticky dough. Knead 5-10 minutes. Grease bowl and put dough in, turning to grease other side. Cover with plastic wrap and place in a warm draft free place.
Allow to rise 1 hour. Punch down. You may now use dough or refrigerate up to one week. When allowing dough to rise, I turn on oven to 200°, then turn it off when it reaches that temp. I put in the bread to rise and check it in 30 minutes. It makes for great proofing (rising) of yeast doughs.
5 c. brown sugar
1/3 c. flour1-1/2 c. butter, softened
3 T. cinnamon
Roll out dough to a rectangle shape about 1/2 inch in height. Mix filling recipe and spread evenly and very thinly over surface of dough.(Filling that is too thick will ooze out during baking). Roll up, starting at long side.
Cut into 1 inch slices. (I use a sturdy piece of thread slipped under the dough and brought to the top. When you cross the threads together, you get a clean slice.) Pinch the end of each roll to keep it from coming apart.
Spray baking pan or 9 by 13 cookie sheet with nonstick spray. Place 2 inches apart and spray top with non stick spray. Cover with clean dish towel and allow to rise for one hour. Bake at 350° for 10-20 minutes until lightly browned. Cool briefly and frost with cream cheese frosting. Serve warm.
Cream cheese Frosting
1 (8-oz.) pkg. cream cheese,softened
1 tsp. vanilla1/4 c. half and half or milk
3-4 c. powdered sugar, sifted
Beat together. Spread onto warm rolls. Store in fridge. The number of rolls yielded from this recipe varies due to the size of the rolls, but rest assured, you will get at least 3-4 dozen. You can also put prepared dough in fridge overnight and bake rolls in the morning. The rolls will do a slower 'cold rise,' but the filling will liquefy a bit and give a 'sticky bun' result on the bottom of the pan.
Remove from fridge and allow to rise for 30mins-1 hour.
Note: Bread flour has a higher gluten which makes the dough more elastic and it will rise higher. Instant bread yeast (I use Saf-Instant) rises quickly and is easier to use than traditional yeast packages. I was so intimidated by yeast breads, but knowing I could have fresh bread and rolls without a trip to the store made me keep on trying.