Preparation: Grease two 9 x 13 pans
Ingredients: 2 ½ cups lukewarm water
2 packs dry yeast
4 tablespoons shortening or butter
2 teaspoons salt
4 teaspoons sugar
7 cups sifted flour
Method: Place the water in large warm glass bowl. Sprinkle yeast on top. Let stand five minutes.
Add only 3 cups of flour and the rest of the ingredients.
Beat with mixer four minutes at high speed. (This eliminates kneading.)
Mix in the rest of the flour with a large spoon. You can incorporate all the flour with the mixer if you have a large stand mixer.
Mix until fairly smooth.
Cover with a loose woven cloth. Set in a warm place to rise. When double in size, cut in half and roll each half like a rectangle pie crust on a floured surface until ½ inch, making sure all bubbles are out.
Sprinkle cinnamon mixture on top.
Cinnamon Mixture: (make this for each half)
1 cube of butter or margarine
1 cup brown sugar
1 cup white sugar (optional)
Method: Melt one cube of butter and cover surface of rolled out bread.
Mix sugar and cinnamon and sprinkle mixture evenly on top of first bread half.
Roll bread into a tube and cut rolls 1 inch thick, or thicker if you want bigger rolls.
Place in baking pan. Cover and place again in a warm place to rise. (About 1 hour)
(Repeat for second half of dough)
Bake in preheated 375 degree oven for 15 minutes or until they are brown. Remove and cool for 20 minutes.
Top with icing.
Icing: 3 cups powdered sugar
1/3 cup half and half or milk
1 teaspoon vanilla
Mix together and spread on baked rolls.