This recipe is originally from Ruth Dillon, but has been modified by Mary Dillon.
1/3 cup sugar
1/3 cup Crisco
1 cup warm water
1 & 1/2 package of Yeast (regular or Quick rise depending on timing)
1/2 t. salt
4 cups flour
4 sticks butter
Brown sugar (only for cinnamon rolls)
Cinnamon (only for cinnamon rolls)
Pecans pieces (optional for cinnamon rolls)
Mixing Ingredients: Cream together sugar and Crisco with mixer. Add eggs and mix together. Put 1 cup of warm water into glass bowl and add Yeast packages and stir until yeast is dissolved. Add salt to water/yeast to activate yeast. Add yeast mixture to sugar mixture. Add flour and mix in thoroughly.
Kneading and 1st rising: Put out waxed paper with flour on it and put dough on top of the flour. Sprinkle flour on top and knead dough adding flour if dough is sticky. Knead until the dough is elastic (springing back when kneaded). Once the dough is elastic make into a ball and put in a bowl with flour on the bottom to keep the rising dough from sticking to the bowl. Put on counter with a towel over it to rise in a warm area (70º+) for about 4 hours (regular yeast) or 2 hours (quick rise yeast). Wait for dough to rise to twice its size.
Making out the plain rolls: After dough has risen to twice its size put out wax paper (I use two pieces together for it to be wide enough) with flour on it to roll out dough and make into rolls. With a heavy floured roller roll out one-third of the dough until about ¼ inch thick into a circle. Spread melted butter on top of circle. Cut in half then quarters. Cut each Quarter into 4 pieces so a total of 16 pieces in the circle. Put melted butter on each piece and roll up starting with the large side first. It makes a crescent type roll. Make sure any pointy ends are tucked or they will get too brown when baking. Spread evenly on a multi-layered baking sheet. Set out to rise for about 3 hours or until they have risen sufficiently and ready to bake.
Making out cinnamon rolls: After dough has risen to twice its size put out wax paper (I use two pieces together for it to be wide enough) with flour on it to roll out dough and make into rolls. With a heavy floured roller roll out one-half of the dough until about ¼ inch thick into a rectangle shape. Cover top with melted butter, brown sugar, and sprinkle with cinnamon (sprinkle with pecan pieces if wanted). Starting with front edge roll and tuck in, roll and tuck in so that it rolls up like a jelly roll. You will move up and down the roll rolling and tucking until you will have a long rolled up dough when done. Spread some melted butter over the outside of the roll. Cut in approx. 1” – 2” slices. Space on multi-layered baking pan with sides. Set out to rise for about 3 hours or until they have risen sufficiently and ready to bake.
Bake at 400º for 7-9 minutes for the plane rolls until lightly browned on top. Bake at 400º for 8 – 12 minutes for cinnamon rolls until light browned on top.
Difference in Yeast between Quick rising and regular: If you use Quick rising yeast you need to make them and rise them and bake them all in one day. The rising time is like 2-3 both times. If your room is warm (75º or more) your dough will rise more quickly. (i.e. Mix them from 10 -11 and let rise until about 1:00-2:00. Have rolls made by 3:00 and let rise until 6:00 to bake.)
If you use the regular yeast you can make out the dough one day and refrigerate in the bowls immediately after kneading covered with plastic. Pull out at least 4 hours to rise before wanting to make out the rolls. Once rolled out and on pans you can again refrigerate it until the next day (covered in plastic). Pull out again and remove plastic and cover with towel least 4 hours before you want to bake your rolls. This method is very good if you want to make them over several days.