Cinnamon Rolls - milk

Method

• Soften warm water, 1 teaspoon sugar and yeast until foamy. Scald milk.
• Place in a large bowl with lard, 1/2 cup sugar and salt.
• Cool.
• Meanwhile, proof yeast (it will be foamy).
• When ready, add 1 cup of sifted flour and stir briskly.
• (Wait until mixture is lukewarm.
• Stir in flour, 1 cup at a time, and stir well.
• Add yeast to milk mixture, remaining flour and yeast mixture.
• Batter will be thick, but still stirrable.
• Cover and let raise until double, about 2 hours, in a warm place.
• Turn out on floured surface.
• Toss to cover; divide in 2 pieces.
• Roll into a rectangle.
• Place in 15 x 9-inch pan.
• Spread each with 1/2 cup soft butter sprinkled on 1 cup sugar.
• Mix with 2 teaspoons cinnamon.
• Roll up and cut up into 18 slices.
• Let raise until light, about 45 minutes.
• Bake 25 minutes at 350°.