TINY TEA CINNAMON ROLLS

2 egg yolks
2 cups sifted Robin Hood All-Purpose Flour
1/2 tsp. salt
2 tbsp. sugar
1/2 cup shortening
1 pkg. compressed or active dry yeast
1/2 cup milk, scalded (and cooled to lukewarm)
cinnamon sugar (for filling)
Confectioner's Sugar Icing (powdered sugar mixed with drops of vanilla and milk as needed for consistency)

MIX flour, salt, sugar, and shortening together until consistency of coarse meal.

Add yeast and egg yolks to cooled scalded milk. Combine with flour mixture. Wrap in wax paper and chill in refrigerator. May be chilled over night.

TO SHAPE AND BAKE:
Divide dough into 3 parts. Roll out very thin (1/16-inch). Dot with butter. Sprinkle with cinnamon and sugar. Roll jelly roll fashion. Cut in 1-inch pieces. Place in tiny greased muffin tins or greased cookie sheets. Pat down. Let rise in warm place (80-85 degrees F) 2 1/2 hours or until double.

Bake in moderate oven (350 degree F) 20-25 minutes.

Glaze while warm with a confectioners' sugar icing.

VARIATION:
If larger rolls are preferred, divide dough in half, roll out to 1/8-inch thickness and cut into 1-inch pieces.

Makes 3 dozen tiny cinnamon rolls
From: Recipelink.com
Source: Recipe flyer: Complementing your Feminine Fancy with Robin Hood Flour, Rita Martin, 1950's

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