This is one of my favorite recipes handed down to me from my grandmother. I think that kids will love this recipe. Hope you like it.

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Recipe Summary

prep:
20 mins
cook:
22 mins
additional:
1 hr 50 mins
total:
2 hrs 32 mins
Servings:
12
Yield:
12 rolls
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine water, 1/3 cup white sugar, and yeast in the bowl of an electric mixer fitted with a paddle attachment. Add 2 cups flour and salt; beat until smooth, about 2 minutes. Add eggs and cooled shortening; beat until incorporated, about 1 minute. Gradually stir in remaining flour with a spoon until dough is firm. Let dough rest, about 20 minutes.

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  • Turn out 1/3 of the dough on a floured work surface. Flatten out into a large rectangle. Sprinkle 1 cup white sugar and cinnamon over dough. Roll dough up tightly starting with the edge closest to you; pinch the seam to seal it at the end. Cut into 12 slices.

  • Heat butter in a small saucepan over low heat until melted, 2 to 3 minutes.

  • Pour melted butter into a 9x13-inch baking pan. Sprinkle 1 cup brown sugar evenly over butter. Arrange rolls cut-side up, slightly apart, in the pan. Cover loosely with plastic wrap and let rise until rolls have doubled, 1 1/2 to 2 hours.

  • Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking pan.

  • Bake rolls in the preheated oven until golden brown, about 20 minutes. Invert pan onto heatproof serving plate. Leave pan over rolls for 1 to 2 minutes; remove pan.

Cook's Note:

This dough recipe is enough for 36 rolls. If you are only making 12, place remaining 2/3 dough in a resealable plastic bag and seal, squeezing out all the air. Freeze up to 3 months. When ready to use, thaw the dough in the fridge overnight and continue with step 2.

Nutrition Facts

536 calories; protein 8.6g; carbohydrates 92.5g; fat 14.9g; cholesterol 51.3mg; sodium 655.8mg. Full Nutrition
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