Frank's Recipes! Cinnamon Rolls for 50

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Cinnamon Rolls for 50

4 tablespoon yeast (I use fast-rise yeast)
1/4 cup sugar
1 cup warm (104°) water
1/2 cup sugar
2 tablespoon salt
3/4 cup evaporated milk
1 cup Crisco
5 egg yolks
2-1/2 cup hot (120°) water
10-1/2 cup all-purpose flour
melted butter
1 cup sugar mixed with 1 tablespoon cinnamon
Icing (recipe below)

Dissolve yeast and 1/4 C sugar in 1 C warm water. Set aside until foamy. Mix 1/2 C sugar salt, evaporated milk, Crisco and egg yolks in a large bowl until well blended. Add the hot water and mix. Add 4 C of the flour and mix well. Add the yeast mixture and blend well.

Add remaining 6-1/2 C flour one at a time, you should have a nice, elastic dough that is just barely sticky to the touch. Let rest for 5 minutes. Knead 50 times then shape into two long loaves. Let rest 10 minutes. Roll loaves into rectangles 1/2" thick. Brush with melted butter and sprinkle with the sugar and cinnamon mixture. Moisten the upper edge of the dough with water then roll from bottom to top and pinch to seal.

Using a sharp knife, cut dough into 2" rolls. Place side by side in a greased 10" X 14" pan. Cover lightly with a dish towel and allow to rise until doubled in bulk (15 minutes for fast-rise yeast) then bake at 325° for 30 minutes or more until golden on top. Allow to cool in pan. Drizzle icing over top and wait for the compliments!

Icing:
About 2 cup powdered sugar, 2 teaspoon Mapline or 1 teaspoon vanilla and enough milk or cream to make a drizzle.

Makes 3-4-5 dozen?, depends on size.