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SWEET REFRIGERATOR ROLLS/ CINNAMON ROLLS


By Sule's Kitchen (Visit website)



I have fond memories of this recipe... It is the recipe I used for my very first dough in high school in the "Home Economics" class.  This time I added a twist of my own and made half into cinnamon raisin rolls for breakfast.  They are delicious plain or otherwise.



2 teaspoons dry yeast
1/4 cup warm water
2 teaspoons sugar

2 cups lukewarm water
2 eggs
1/2 cup sugar
2 teaspoons salt
4 tablespoons oil
Flour (approx. 8 cups)

Makes 24 buns/rolls

If you intend to make raison rolls
3 tablespoons melted butter
3 tablespoons cinnamon
1 cup raisons
D?issolve 2 teaspoons sugar in 1/4 cup lukewarm water.  Add yeast. Set aside for 10 minutes.
In a large bowl, beat eggs, sugar, salt 
Add 2 cups lukewarm water
Add in half the oil
Gradually add rest of the flour until the dough does not stick to your hands
Turn dough onto floured table and knead until smooth.  The dough should spring back when lightly touched.
Put the dough back in the bowl.  Pour the rest of the oil over the dough.  Cover with Saran wrap
Leave in the fridge for minimum 4 hours.  It is better if left 24 hours.
If you are intending to make cinnamon rolls, separate half the dough and add in melted but cooled butter and raisens
Shape dough into rolls.  I made 3 balls and put 3 of them into eavh of the muffin cups
Let the dough sit for another 1-2 hours to rise
Bake at 350 degrees until golden brown 20-25 minutes


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