My mother is a wonderful Martha White Homemade Hot Roll, Bread, and Cinnamon Roll Baker.
She's letting me share her recipe with you! May you be blessed with the bounty of God's Love!
BASIC HOMEMADE BREADDissolve
2 packages of YEAST
2 1/2 c. of WARM WATER
A pinch of SALT
1 c. WHITE SUGAR
1 T. heaping of SHORTENING
5 c. sifted *Martha White Flour
Mix thoroughly, then knead for 5 minutes. (Add a bit more flour to help consistency if needed.)
Spray a large bowl with non-stick cooking spray.
Put the dough and press down in the bottom of the bowl, cover, and let rise.
(Approximately one hour.)
After the dough has doubled in size- punch down - knead briefly –
Heat oven to 350 degrees F.
FOR HOMEMADE BREAD –
Spray a bread pan generously with Crisco Non-Stick Spray and fill the pan half way with the dough. Let raise till the dough is to the top of the pan, then bake for 25 minutes, or until bread feels hollow when you tap the top of the bread and begins to turn golden brown.
FOR HOMEMADE ROLLS – Spray a deep baking dish generously with Crisco Non-Stick Spray then roll the dough into balls. About the size of a golf ball or a bit larger.
Let raise till double in size, then bake for 20 minutes, or until the rolls begin to turn golden brown.
FOR CINAMMON ROLLS - roll the dough to 1/2 inch thick the shape of a rectangle.
Spread the dough with butter. Then sprinkle with white sugar, then with brown sugar, then sprinkle with cinnamon to your preference.
Spray a large casserole dish or pan with Crisco Non-stick Spray.
Then roll up the dough and cut the log to 1/2 " circles. Place each circle into the pan, leaving a bit of space between each one.
Cover the dough. Let raise. (Approximately one hour.)
Heat oven to 350 degrees.
After the dough has doubled in size, place the rolls in the oven to bake for 20 - 25 minutes.
Remove from oven.
Prepare the icing to drizzle on the cinnamon rolls.
1/2 package of POWDERED SUGAR
1/2 t. vanilla
1 T. milk - add milk or more powdered sugar to desired thickness.
Drizzle over the cinnamon rolls.