Cinnamon Rolls

Recipe By: Myrtle Jibson
Serving Size: 1

• 3/4 Cup milk scalded
• 1/2 Cup butter melted
• 1/2 Cup sugar
• 1 Teaspoon salt
• 1/4 Cup water, warm
• 2 Tablespoons yeast
• 2 eggs
• 1/2 Teaspoon mace
• 4 Cups flour
• 1/4 Cup butter melted
• 1/2 Cup sugar
• 4 Teaspoons cinnamon

ICING 1/2 box powdered sugar 4 Tablespoons butterPinch salt 1 Teaspoon vanillaScald milk and pour into bowl. Add sugar to milk ad stir until dissolved. Cool to lukewarm. Dissolve yeast in water for 10 minutes. Fet it 1/2 t sugar.To lukewarm milk mixture add yeast and eggs, 2 cups flour and mace. Beat. Add butter and beat again until smooth. Add remaining 2 cups flour and beat with mixer.Sprinkle flour on bread board. Pour dough on it. Sprinkle a little flour on top, cover with dish towel. Let set 10 minutes. Kneed just enough so you can handle it.Grease bowl, put dough in bowl, turn it over and let rise unil doubled. After it has doubled, dump it out on a floured board, cover and let rest again for 10 minutes. These rests are important as they give dough a chance to dry and makes it a bit easier to handle and then you don't have to add more flour.Grease pans. Roll ooout half of dough on breadboard, spoon on butter, sprinkle on sugar, cinammon mixture, some nuts and raisins, if desired, Roll and slice about 1 inch thick. Place on shallow pan and let rise again. Bake 375 degrees for 8-9 minutes.For icing add all ingredeints and enough water for right consistency. Spread on rolls after they have cooled slightly.