CAROL’S OVERNIGHT ROLLS

CAROL’S OVERNIGHT ROLLS
Janell, we got this one from your mom. I always think of her when I make them. Mechelle

3 T (pkgs.) Yeast
4 C Warm water
1 t Sugar
Mix and set aside to proof.
4 Eggs
Beat slightly in large bowl.
1 C Sugar
Add to eggs and beat.
1 C Shortening (1 C = 6 ¼ oz.)
Melt & add slowly to sugar & eggs while beating.
4 t Salt
Add.
11 C Flour
Add alternately with yeast. Don’t use all the flour. Mix well. If you don’t have a large mixer add flour only until you mixer begins to labor, then add the rest by hand. Scrape bowl occasionally. Divide into 3 – 1 gallon zip lock bags with air squeezed out. Refrigerate overnight. The dough may be refrigerated up to 1 week. Two hours before serving time roll dough out on a lightly floured surface and shape as desired. If dough is resistant allow it to rest for 10 minutes. Allow rolls to rise until noticeably bigger. Bake @ 375°, 10 – 12 min.or until golden. Cinnamon rolls take longer. Lower the temperature if they aren’t
getting done in the middle.

CHRIS’S FILLING

½ C Butter/Margarine
½ C Sugar
2 t Cinnamon
Soften margarine and cream together.

VAL’S FROSTING

½ C Butter/Margarine
1 ½ - 2 C Powdered sugar
2 ½ - 4 T Cream/Canned milk
1 t Vanilla
Cream together and spread on hot or cooled rolls.

TERRI’S CARAMEL BOTTOM SAUCE

1 C Brown Sugar
½ C Butter
1/3 C light Karo
Heat together just until sugar dissolves.