Yields 2½ to 3 dozen
Rolls
10 cups bread flour, to make a moderately stiff dough
2 packages quick-rise active dry yeast
1 cup warm water
½ cup shortening
3/4 cup sugar
½ cup brown sugar
2 teaspoons salt
1/8 teaspoon nutmeg
2 cups milk, scalded and cooled to lukewarm
2 eggs, well beaten
2-3 tablespoons butter, softened
3/4 cup sugar
1 teaspoon cinnamon
Icing
3 tablespoons butter, softened
3/4 cup brown sugar
3 cups powdered sugar
2 teaspoons cinnamon
Hot water or coffee
Directions for Rolls
Blend together 2 cups flour and yeast in a large mixing bowl. Combine water, shortening, sugars, salt, and nutmeg in another bowl; mix. Add warm milk and eggs, then beat for one minute. Pour the liquid mixture into the flour-yeast mixture and beat for 3 minutes at high speed. Gradually stir in enough of the remaining flour with a spoon to form a soft dough. The dough should contain just enough flour to be handled without sticking. Knead until smooth. Place the dough in a greased bowl. Grease the surface of the dough by rotating and flipping, then cover. Keep the dough in a warm place to rise until it is double in size, approximately 1 to 2 hours. Punch down the dough and divide it in half. Roll out one half into a rectangle shape. Spread the top surface of the dough with softened butter. Sprinkle the dough liberally with a mixture of sugar and cinnamon. Roll the dough up tightly, then cut it into 1-inch wide coils. Place the coils cut side up into 13-by-9-by-2-inch greased pans. Cover and let rise again until nearly double in bulk. Preheat oven to 350°. Bake rolls until just golden brown, 25 to 30 minutes. I like to liberally sprinkle cinnamon and sugar in the dough, but it does increase the rising time.
Directions for Icing
Combine all ingredients in a small mixing bowl and beat until thoroughly combined. Add small amounts of hot water or coffee until the mixture reaches a thin consistency. Spread icing over the tops of the rolls while still warm and serve.