Cinnamon Rolls - cooking recipe

Ingredients

2 pkg. active dry yeast
1/4 c. barely warm water
2/3 c. instant nonfat dry milk
1 3/4 c. very hot water
3/4 c. melted shortening
1/2 c. sugar
5 1/2 c. flour
4 well beaten eggs
1 cube butter, melted
1/2 c. cinnamon sugar mixture (2 Tbsp. cinnamon and 6 Tbsp. sugar)
1/2 to 3/4 c. raisins

Preparation

Soften yeast in 1/4 cup warm water; let stand 5 minutes.
In large bowl combine milk, hot water and shortening.
Add sugar and salt.
Cool to lukewarm.
Blend in 2 cups flour.
Add eggs and remaining flour (dough will be soft).
Cover and refrigerate for 8 hours or overnight.
Turn soft dough out onto well floured board, turning to coat.
Divide dough into 2 parts.
Roll each part into an 8 x 12-inch rectangle.
Spread with 1/2 butter; sprinkle with cinnamon sugar mixture and raisins.
Roll and pinch ends together. Cut with sharp knife (or use a string) into 1-inch pieces and set onto ungreased baking sheet 2 to 4 inches apart.
Cover.
Let rise 2 1/2 hours or until double.
Bake at 400\u00b0 for 8 to 10 minutes.