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    Tulsa Public Schools Cinnamon Rolls

    Source of Recipe

    Tulsa World Newspaper

    List of Ingredients

    4 pkgs. dry yeast
    1 pint warm water
    1/2 cup sugar
    3/4 cups shortening
    3 beaten eggs
    1/2 cup dry milk
    1 Tblsp. salt
    7-7-1/2 cups flour


    1 to 2 sticks softened butter
    2 cups sugar
    4 Tblsp. cinnamon


    4 cups powdered sugar
    4 tsp. vanilla
    8 Tblsp. milk


    In a mixing bowl, sprinkle yeast over warm water, stirring with a fork until dissolved. Add sugar and let dissolve. Add softened shortening and eggs. Combine flour, dry milk and salt and gradually add this to the yeast mixture to make a soft, workable dough.

    Turn dough out onto a lightly floured surface and knead until smooth and elastic, adding small portions of flour if needed. Place in a greased bowl, turning to coat the top, and let double in size (about 45 minutes).

    Roll half of the dough into a 12 x 17 rectangle. Brush with softened butter to within 1/2 of the edges. Sprinkle with half of the cinnamon/sugar mixture and roll up starting with the long side.

    With a sharp knife, slice into 1-1/2 to 2 inch slices. Place 1" inch apart in a greased pan. Cover and let rise for another 45 minutes. Repeat with remaining dough.

    Bake in a preheated oven at 425 degrees for 20-25 minutes. Remove from oven and ice while still warm. Makes 18-20 rolls.




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