John Parker's Scratch Made Cinnamon Rolls

Step-by-Step Instructions

1. Dissolve yeast in the 4 tablespoons of lukewarm water, and then pour in 3/4 cup of water.
2. Add the shortening to the scalded milk for easy melting.
3. Mix sugar, salt, eggs, milk and dissolved yeast. Add the flour, working in a little at a time. Put dough in a greased bowl and let it rise for an hour in a warm place until it doubles in size.
4. Punch down, knead and let the bread rise again for another hour, repeating the process above. Once it has risen again, roll out the dough on a lightly floured surface into a large rectangle, about 1/4 to 1/2 inch thick.
5. Combine the sugar, cinnamon, and oil. It will look like brown sugar when done. Spread over the dough. If you like, you can add 1 cup pecans and/or 1/2 cups raisins.
6. After you have covered the dough with the filling, roll up the dough tightly from the long side and cut into 1 1/2 inch rolls. Place in a greased pan with rolls barely touching. Let rise in a warm place until doubled in size, about 30-45 minutes. Once doubled in size, bake in a 425 degree oven 12 to 15 minutes or until golden brown.
7. While the rolls are baking combine the powdered sugar, the melted butter and the vanilla. Add the milk last using only as much as needed to turn the mixture into a thick syrup. Glaze the rolls while still warm.