Richland School District
Cinnamon Roll Recipe

60 pounds of Flour
7 pounds 8 ounces of granulated sugar
1 pound 14 ounces of dry milk
12 ounces salt
7 pounds 8 ounces of shortening
14 whole eggs
1 pound 11 ounces of yeast
4 gallons of water (divided)

Dissolve yeast in one gallon lukewarm water.
Put remaining 3 gallons of hot tap water into mixer bowl, add shortening, salt, and sugar and mix until shortening is dissolved.
Add 20 pounds of flour and mix until sponge forms.
Add yeast and eggs, unbeaten. Blend thoroughly.
Add remaining flour and let dough mix AT LEAST 10 minutes; preferably 20 minutes.
Form into mounds and let rise.
Roll dough into approx. 1/4 inch thick rectangles. Spread with softened butter.
Sprinkle with sugar (brown or white) and cinnamon.
Roll up tightly beginning at wide side. Cut into 1 inch slices.
Grease baking sheet or muffin cups.
Bake at 425 degrees about 15 minutes.