Tolly's cinnamon rolls

16 servings

Ingredients

Quantity Ingredient
¾ cup Warm water (105 F to 115 F)
2 Envelopes dry yeast
1⅔ cup Warm milk (105 F to 115 F)
¼ cup Solid vegetable shortening
¼ cup Sugar
1 tablespoon Salt
6½ To 7 cups sifted all purpose flour
¼ cup (1/2 stick) butter, room temperature
¾ cup Firmly packed brown sugar
¾ cup Chopped walnuts or pecans
⅓ cup Raisins
1½ teaspoon Cinnamon
Icing
2 cups Powdered sugar
¼ To 1/3 cup fresh orange juice
¼ cup (1/2 stick) butter, room temperature
½ teaspoon Vanilla
½ teaspoon Almond extract

Directions

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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