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Oven 350 F Yields 2 dozen |
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1 ½ cups warm water ½ cup sugar 1 tsp salt ¼ cup shortening |
Mix ingredients in a large bowl with your mixer. Make sure the warm water is less than 115 F or it will kill the yeast. |
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2 pkgs yeast ½ cup warm water |
In a separate small bowl or cup, mix the water and yeast well with a fork until dissolved. Add to the batter. |
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1 egg |
Add to batter and mix well. |
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5 cups flour |
Add half the flour and mix well with the mixer. Add the rest of the flour and mix with a large wooden spoon. You should have a soft dough as shown:
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½ cup flour |
Spread ½ cup of flour on the countertop in a 12” circle. Turn out the dough onto the flour. Gently knead about 50 times, push with your palms from the center to the outer edge, pick up the outer edge and fold in to the center. Place the dough in a greased bowl, cover with a warm, slightly damp towel and set in a warm place to rise for about one hour.
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2 Tbsp shortening |
Grease two 9×13 pans. |
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¼ cup flour |
Spread the flour on the countertop in a 12” circle. Turn out the dough onto the flour. Knead the dough 12 times. Roll out the dough in a rectangular shape to ¼ inch thickness. The rectangle should be approximately 18” x 24”. |
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½ cup butter (1 stick) |
Soften the butter to room temperature or microwave on power level 1 for one minute; don’t melt. Spread the soft butter all over the dough. |
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½ cup sugar 3 Tbsp cinnamon |
Mix together and sprinkle evenly over the dough. Starting with the long side of your rectangle, roll the dough tightly into a log. Using a very sharp knife with a sawing motion, cut 1” slices. Place in the greased pan. Cover with a dry towel and set in a warm place to rise for 30 minutes. Bake at 350 F for 15-18 minutes until golden brown. Cool. |
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¼ cup butter (½ stick) 1 lb powdered sugar 3 Tbsp hot water 1 tsp vanilla |
Icing: Mix well with mixer. Add additional sugar or hot water to reach desired consistency. Spread icing on buns with a spatula. |
