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Bread/Cinnamon Rolls

Bread/Cinnamon Rolls
By Debbie Milroy on Friday, November 22, 2013 at 9:39pm
12 oz. Boiling Water (1 1/2 lb..)(3 c.)
1 1/2 oz. Sugar (3T.)
1 1/2 oz. Lard (3T.)
12 oz. Cold Milk
1 oz. Dry Yeast (2 T)
2 eggs beaten
Mix the first three ingredients together, mix the eggs and milk together, add milk mixture to hot mixture now it should feel not hot or too warm, sprinkle yeast on top.
Mix and rest 10 minutes until foamy (not foaming? your yeast maybe old)

Put in mixer
2 1/2 lbs. AP Flour (7c.)
1 oz. Salt

Add the wet mixture above to the dry and mix 10 min. Let rest 1-2 hours, punch down, roll out, and shape into two loafs.
or roll out into a 18 x 11 rectangle top spread with 1/4 c. soft butter, sift, 1 c. powdered sugar, 1/4 c. brown sugar and 2 T. cinnamon, jellyroll and cut 1 inch wide with dental floss, to make cinnamon rolls
Rest for 2 hours or refrigerate over night.
Bake at 350 until golden 35 min. Makes 2 loaves of bread or 1 loaf and 1 9X11 pan of cinnamon rolls.

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