ROLLS
3 eggs
1 cup boiling water
3/4 cup shortening
3/4 cup sugar
1 tbsp salt
2 envelopes dry yeast, dissolved in, 1/2 cup luke
1 cup lukewarm water
8 cup flour
1/2 cup melted butter
1 cup sugar, *combined with*
1 tbsp cinnamon (optional)
1 cup raisins
1 glaze (recipe follows)
GLAZE
1 lb confectioners' sugar
1/4 cup milk
1 tsp vanilla
1/4 lb butter, softened
A Recipe for
Lorraine's Dinner Or Cinnamon Rolls
Herb Tip |
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
| Tom Jones and Harvey Schmidt |
This Recipe for Lorraine's Dinner Or Cinnamon Rolls is one of thousands in the Recipes-to-go Bread Cookbook.
Hungry men think the cook lazy. |
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No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
This is a recipe for Lorraine's Dinner Or Cinnamon Rolls from the recipe cookbook of Recipes-to-go (Bread)
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
| Tom Jones and Harvey Schmidt |
Those who forget the pasta are condemned to reheat it. |
| Author Unknown |
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
| Craig Claiborne |
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
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 1/2 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 well-greased
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 half-batch of each kind. To make crescent
rolls, roll each piece to 10 inches in diameter. Cut into 12
pie-shaped 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 cinnamon-sugar
mixture and raisins. Roll up jellyroll-style 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.
Serves: 48
Lorraine's Dinner Or Cinnamon Rolls Recipe brought to you by Recipes To-Go