Refrigerator Bread Dough
2014 Pratt County Fair
This is the bread dough recipe that we use for our cinnamon rolls, bierocks and dinner rolls.

2 pkg quick acting dry yeast 
2 1/2 c warm water (105 degrees to 115 degrees F)
3/4 c soft or melted shortening
3/4 c sugar
2 eggs
8 to 8 1/2 c flour
2 1/2 tsp salt

Soften yeast in warm water. Add shortening, sugar, eggs, 4 cups flour, and salt. Stir, then beat until smooth, about 1 minute. Stir in remaining flour (you may want to use your hands to work in the last 2 cups). This will be a soft dough. Cover tightly and store in refrigerator overnight or until needed. When ready to use, punch down dough. Cover unused dough and store in refrigerator.

Cinnamon Rolls
Filling:
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan
2 tablespoons ground cinnamon

Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned at 350.
Glaze:
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls