Recipe

Lorraines Red Stew Fish Recipe

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Ingredients

1/2 c Melted butter
1 c Lukewarm water
8 c Flour
1 c Raisins
2 Envelopes dry yeast, dissolved in 1/2 c lukewarm water
1 tb Salt
1 c Boiling water
3/4 c Sugar
3/4 c Shortening
3 Eggs
---ROLLS------
1 c Sugar, mixd with
1 tb Cinnamon
Glaze

Directions

Step #1 ---GLAZE------ 1 lb Confectioners' sugar 1/4 c Milk 1 ts Vanilla 1/4 lb Butter, softened Beat eggs until frothy; set aside.
Step #2 In large bowl, add boiling water to shortening, sugar & salt.
Step #3 Add 1 c lukewarm water.
Step #4 In separate bowl, dissolve yeast in 1/2 c lukewarm water.
Step #5 When first mixture is lukewarm, add yeast mixture.
Step #6 Add flour until batter is beatable, then keep adding until you can barely handle sticky dough.
Step #7 Knead lightly to mix.
Step #8 Dough should be slightly sticky.
Step #9 Put in well-greased bowl & cover loosely.
Step #10 place this in warm area to rise.
Step #11 When dough has doubled in size & is very light, punch down & divide into 4 equal pieces.
Step #12 I usually make a half-batch of each kind.
Step #13 To make crescent rolls, roll each piece to 10 inches in diameter.
Step #14 Cut into 12 pie-shaped pieces.
Step #15 Brush pieces with melted butter & roll up tightly, beginning at wide end.
Step #16 Seal points firmly.
Step #17 Place on greased baking sheets, about 1 inch apart with points tucked under.
Step #18 Let rise until doubled in bulk.
Step #19 bake this at 400F degrees for 15 mins.
Step #20 While still warm, brush with melted butter.
Step #21 To make cinnamon rolls, brush 4 pieces of dough with melted butter, then Sprinkle top with cinnamon-sugar mixture & raisins.
Step #22 Roll up jellyroll-style & cut each into 12 pieces.
Step #23 bake this at 375 for 20 mins.
Step #24 Glaze rolls while still hot.
Step #25 Makes 48 rolls.
Step #26 GLAZE: mix ingredients & beat until smooth and pretty thin.
Step #27 Spread over hot rolls.
Step #28 --.
Enjoy the LORRAINES RED STEW FISH recipe

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Lorraines Red Stew Fish Recipe

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