Cinnamon Rolls

by (Mama's friend from Burdine's department store, 1983 or 1984)

Oven: 350 degrees

Ingredients:
  * 1 package dry yeast (or 1 tablespoon loose yeast)
  * 1/4 cup warm water and a sprinkle of sugar
  * 1 cup milk, scalded
  * 1/4 cup butter, softened
  * 1/4 cup sugar
  * 1 teaspoon salt
  * 3-3 1/2 cups flour, or more
  * 1 egg, beaten

 For filling:
  * 1/2 cup butter, softened 
  * 1/2 cup sugar
  * 2 teaspoons cinnamon

For frosting:
  * 1/3 box powdered sugar, sifted
  * 1/4 teaspoon vanilla extract
  * 1-2 tablespoons softened butter
  * milk, several splashes

Preparation:
  - To proof the yeast: add dry yeast to the 1/4 cup warm water, add a little sugar, and stir. Let rise for about 5 minutes.
  - Scald the milk (heat over medium heat in saucepan till little bubbles form at the edges of the milk; do not let it boil).
  - Remove milk from heat, add the 1/4 cup butter, salt and 1/4 cup sugar and mix. Place the mixture in a large mixing bowl.
  - Add half of the flour, then add the yeast mixture and the beaten egg, stirring well.
  - Add the rest of the flour, and when it pulls away from side of bowl, move to a floured board to knead. Knead for 8-10 minutes, til dough is smooth, adding flour as needed.
  - Place dough in buttered bowl, rolling it to coat with butter on all sides, and cover with greased plastic wrap. Let rise  till doubled, about 1 1/2 hours.
  - Punch down, let it rest for 5 minutes,  then roll out into a rectangle shape on floured kneading board.
  - Spread dough with 1/2 cup softened butter, then sprinkle with filling (mixture of sugar and cinnamon).
  - Roll the dough up and slice into 12 rolls across the grain. Place rolls on greased baking sheet and let rise, covered, till doubled in size, about an hour.
  - Bake at 350 for 20 to 25 minutes. 
  - After cooling, frost the rolls with the frosting mixture.