Why yes!!! I did make HOMEMADE BREAD!!!

I have tried several times over the years to make bread and it was an epic FAIL each time.  Of course I knew why!  I always killed the yeast because I would get the water too hot.  Finally, I gave up and just resigned myself to never making the delicious homemade rolls that a dear lady always served on her Sunday night family dinners.  I woke up this past week-end and thought, "I'm going to try to make some rolls."  Now, I did a little reading this time and tried to get some "expert's" tips on being a successful bread maker and I can FINALLY say that I made bread and it was GOOD!! I made rolls with 1/2 of the recipe (froze some of them) and then made cinnamon rolls for my fellow 4th grade teachers.  It was a TOTAL hit!  Below is the recipe for the bread and the filling and icing for the cinnamon rolls.

Yeast Rolls

3/4 cup Shortening
1 cup scalded mild
3/4 cup sugar
2 tsp. salt
1 cup cold water
2 eggs- beaten- add to 1 cup cold water
6-7 cups flour (all purpose)
3 pkg dry yeast - dissolved in 1/2 cup lukewarm water

The first thing I did was to dissolve the yeast into cold water.  I then added 3 tsp. sugar to activate the yeast and let sit for 10 minutes (per what I learned while reading online)

This is what the yeast mixture looks like when it is active--- frothy and bubbly

Since I knew my problem was always killing the yeast, I did this first before I wasted any of the other ingredients.

I mixed all the other ingredients together and added the yeast mixture.  Put in the refrigerator overnight or for at least 3 hours(covered).  Pinch off amount you want to serve.  Make into rolls- then cover- Let rise 3-4 hours.  Bake at 400 degrees until brown.

**Dough will keep well up to one week in the refrigerator well covered.

 For Cinnamon Rolls:

After leaving in the refrigerator for 3 hours, I took 1/2 of the dough mixture and rolled out on a lightly floured surface.  Melt 1/2 stick of butter.  Brush butter onto rolled out dough.  Mix the filling together and spread on top of the butter. (save a little butter to brush the top of the roll and bottom of the pan)

FILLING:
1/2 cup sugar
1/2 cup brown sugar
1 Tablespoon Cinnamon (or more based on taste)
1 tsp vanilla (I never usually measure because I LOVE vanilla in recipes)

Roll up the dough and pinch seams together.

Put a little of the melted on the bottom of the pan or whatever you are baking the rolls in.

Arrange your cinnamon rolls for baking.  If you aren't going to bake immediately.  You can refrigerate. Brush rolls lightly on top of each with the butter. When ready to bake, take out of refrigerator and let sit for 30 minutes.  Preheat the oven to 350 degrees.  Bake for 15-20 minutes until lightly browned.

**Picture before baked

For extra YUMMINESS (and calories) I added Cream Cheese icing on top.

ICING:
8 oz. cream cheese
1/4 cup butter (softened)
1 cup sugar
1 tsp vanilla

Enjoy --- then go run! :)