Cinnamon Rolls

Yield: Makes 14 rolls

Ingredients

• 1/4  cup  warm water (100° to 110°)
• 1  (1/4-ounce) envelope yeast
• 3/4  cup  sugar, divided
• 2 1/2  to 2 2/3 cups all-purpose flour, divided
• 3/4  cup  warm milk (100° to 110°)
• 1  teaspoon  salt
• 1  large egg, lightly beaten
• 1/4  cup  shortening
• 1/4  cup  butter or margarine, softened
• 2  teaspoons  ground cinnamon
• 2  cups  powdered sugar
• 3  to 4 tablespoons milk
• 1/4  teaspoon  vanilla extract

Preparation

Stir together 1/4 cup warm water, yeast, and 1/4 cup sugar; let stand 5 minutes.

Combine yeast mixture, 1 3/4 cups flour, milk, salt, egg, and shortening in a large mixing bowl. Beat at medium speed with an electric mixer until well blended. Gradually stir in enough remaining flour to make a soft dough.

Turn dough out onto a well-floured surface; knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top.

Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in bulk.

Punch dough down, and cover and let rise in a warm place, free from drafts, 30 minutes or until dough is doubled in bulk.

Turn dough out onto a floured surface, and roll dough to a 15- x 9-inch rectangle. Spread with butter, and sprinkle with remaining 1/2 cup sugar and cinnamon.

Roll up, jellyroll fashion, starting at a long edge. Cut dough into 1-inch slices. Arrange in a lightly greased 13- x 9-inch pan.

Cover and let rise in a warm place, free from drafts, 30 to 40 minutes or until doubled in bulk.

Bake at 375° for 17 minutes or until done. Stir together powdered sugar, 3 to 4 tablespoons milk, and vanilla until blended, and drizzle over rolls.