1 pk Active dry yeast OR;

1 tb Active dry yeast, bulk

1/4 c Warm water (110-115F)

1/2 c Milk, lukewarm (scald, then

-cool to lukewarm) 1/4 c Sugar

1/4 c Shortening

1 Egg, large

1/2 ts Salt

1/3 c Cocoa

2 1/4 c Flour, unbleached

2 tb Margarine or butter,

-softened 1/4 c Sugar

1 1/2 ts Cinnamon, ground

——————POWDERED SUGAR FROSTING—————— 1 c Powdered sugar, sifted

1 tb Milk

1/2 ts Vanilla

Dissolve the yeast in the warm water in a large bowl. Stir in the milk, 1/4 c. of the sugar, the shortening, egg and salt. Mix the cocoa with the one and one quarter cup of the flour and add to the y east mixture. Mix with a spoon until smooth. Mix in enough of the remaining flour to make the dough easy to handle, but still slightly sticky and soft. Turn out on a lightly floured board and knead until smooth and elastic, about 8-10 minutes. Let the dough rest while you wash the mixing bowl, dry and grease it with shortening. Put the dough into the bowl, turning to grease the top. (At this point, the dough can be covered and refrigerated 3-4 days, punching it down when it gets too big for the bowl.) Cover and let rise in a warm place until double, about 1-1/2 hrs. (Dough is ready when an indentation remains when touched.) Punch the dough down and roll into a rectangle 12/9 inches. Spread the rectangle with the softened margarine and mix the 1/4 c. of sugar and the cinnamon together, sprinkling it over the buttered dough when done. Rull up, beginning at the 12-in. side and when fully rolled up, pinch the seam to seal. Cut the roll into 12 slices and place slightly apart in a baking pan 9x9x2 inches. (For larger rolls, place in 13x9x2 in. pan and let rise until it fills the pan.) Cover and let rise until double, about 40 minutes. Heat the oven to 375F. Bake 25-30 minutes. Spread with powdered sugar frosting while still warm. Mix frosting ingredients together until reaching a spreading consistency. Makes enough frosting for 12 rolls. (Increase amounts for larger rolls.) Source: Tia Darrow, FidoNet Cooking Echo —–

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