Title: Tolly's Cinnamon Rolls
Categories: Bread
Yield: 16 Servings

3/4	c	Warm water (105 F to 115 F)
2		Envelopes dry yeast
1 2/3	c	Warm milk (105 F to 115 F)
1/4	c	Solid vegetable shortening
1/4	c	Sugar
1	tb	Salt
6 1/2		To 7 cups sifted all purpose flour
1/4	c	(1/2 stick) butter, room temperature
3/4	c	Firmly packed brown sugar
3/4	c	Chopped walnuts or pecans
1/3	c	Raisins
1 1/2	ts	Cinnamon
		Icing
2	c	Powdered sugar
1/4		To 1/3 cup fresh orange juice
1/4	c	(1/2 stick) butter, room temperature
1/2	ts	Vanilla
1/2	ts	Almond extract

Makes about 16

Oil large bowl and set aside. Pour warm water into large mixing bowl. Sprinkle with yeast and stir to dissolve. Blend in milk, shortening, sugar and salt. Add 3 cups flour and beat until smooth. Add enough remaining flour to form workable dough. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 5 minutes. Transfer dough to oiled bowl, turning to coat all surfaces. cover with damp towel and let stand in warm draft-free area until doubled, about 1 hour.

Grease 2 large baking sheets. Punch dough down. Turn out onto lightly floured surface and roll out into 12x18-inch rectangle. Spread with butter. Sprinkle evenly with brown sugar, nuts, raisins and cinnamon. Starting from 1 long edge, roll dough up as for jelly roll. Cut into slices slightly over 1 inch thick. Arrange on prepared baking sheets, tucking ends of dough under. Let stand in warm draft-free area until doubled in volume, about 40 minutes.

Preheat oven to 350 F. Bake rolls until golden, about 25 to 30 minutes.

Manwhile, prepare icing: Combine all ingredients in small bowl of electric mixer and beat at high speed until smooth using only enough orange juice to form spreadable icing. Frost rolls while still hot. Serve rolls warm or at room temperature.

Tolly's - Oakland, OR. Bon Appetite

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