Cinnamon Rolls
Marge Thomas, 1970
½ cup warm water
2 packages active dry yeast
1 ½ cups lukewarm milk
½ cup sugar
2 tablespoons salt
2 eggs
½ cup soft shortening
half of 7-7 ½ cups flour (6-6 ½)
Knead 5 minutes. Round up in greased bowl. Cover with damp cloth. Let rise in warm place until double in size (1 ½ hour).
Punch down. Let rise again until almost double (30 minutes).
Roll to ¼ inch. Cover with shortening (from center out, then layer). Sprinkle top with plain sugar. Sprinkle top with cinnamon. Sprinkle top with raisins. Roll. Cut with thread. Line pan with ¼ inch brown sugar. Place rolls cut side down. Let rise (double). ½ pint whipping cream on top.
Bake at 350° for 20-25 minutes.
THE STORY.
“I taught with Marge at Mount Vernon High School.” - Joan Stone