CINNAMON ROLL

1 T yeast dissolved in 1 cup lukewarm water

Add in:
1 egg
¼ c butter
½ tsp salt
¼ c shortening
½ c white sugar
Knead in ½ kl (4c)first class flour, until dough is elastic.
Transfer to a greased bowl. Let it rise until double in size
(45min-1hour)
Punch the dough. Divide it into two. Roll it using rolling
pin. Brush with butter/margarine. Sprinkle with sugar
mixture – 1/3 cup brown sugar, 1 ½ tsp cinnamon, raisins
and nuts.
Yield: 24 pcs