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BASIC SWEET ROLL DOUGH 
In large mix bowl, combine: 1 pkg. active dry yeast

Heat until warm (115 to 120 degrees) : 1/4 c. sugar 1/4 c. shortening 1 tsp. salt

Stirring to melt shortening. Add to dry mixture. Add 2 eggs. Beat at low speed with electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in 1 1/2 to 2 cups all-purpose flour to make a moderately stiff dough. Knead on lightly floured surface until smooth (8 to 10 minutes). Shape into a ball. Place in greased bowl, turning once. Cover; let rise until double (45 to 60 minutes). Punch down; divide in half. Cover; let rest 10 minutes.

CINNAMON ROLLS - BASIC SWEET ROLL DOUGH:

1/4 c. butter, melted
1/2 c. sugar
2 tsp. ground cinnamon
3/4 c. raisins (opt.)

Roll each half of basic sweet roll dough into a 12 x 8 inch pan. Brush each with half the melted butter. Combine sugar and cinnamon; sprinkle over dough. Sprinkle with raisins if desired. Roll up each piece, starting with long sides; seal seams. Slice each into 12 rolls. Place rolls, cut side down, in two greased 9 x 1 1/2 inch round baking pans. Cover and let rise until double (about 35 minutes). Bake at 375 degrees for 18 to 20 minutes. Drizzle icing over warm rolls. Makes 24.

CONFECTIONERS' ICING:

Combine: 1/4 tsp. vanilla Enough milk to make a drizzling consistency (about 1 1/2 tbsp.)

Ices 2 loaves or one batch of rolls.

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