1 1/2 Cups Milk
1/3 cup shortening
4 Tbs. granulated sugar
2 tsp. salt
1/4 cup lukewarm water
2 (1/4 ounce) envelopes Yeast
2 Large Eggs
5 cups flour
2 tsp. cinnamon
In a medium saucepan scald milk; add shortening. 3 Tablespoons granulated sugar,and salt. Stir to combine and set aside to cool to lukewarm.
In a large mixer bowl, add the lukewarm water and the yeast. Add the remaining 1 Tablespoon of sugar to the yeast and water and whisk to combine. Let sit for about 5 minutes until it starts to bubble and become foamy.
After the yeast is foamy and the milk mixture is lukewarm. Add the eggs to the milk mixture to the yeast mixture. Whisk the cinnamon into the flour and gradually add to yeast mixture. You may need to add more, you want the dough slightly sticky but not too sticky. Knead for 3 to 5 minutes. Spray another large bowl with non-stick spray, place dough in a bowl and let rise for an hour or until double in size.
Punch down and roll out into a large rectangle about 1 inch thick.
Cut into rectangles, then place on a greased baking sheet. Let rise for about 30 minutes.
Preheat oven to 425 degrees.
Bake bars for 7-8 minutes. Remove and let cool slightly.
1/3 cup butter
1 cup packed brown sugar
1/4 cup milk
1 1/2 cups powdered sugar
2 tsp. mapleine or maple extract
1/8 tsp. salt
In a small saucepan mix butter, brown sugar and milk. Bring to a boil on medium heat and simmer for 3 minutes. Remove from heat and cool for 15 minutes. Add the mapleine, salt and powdered sugar blend well with a hand mixer. Add a little more powdered sugar if needed.
Spread on maple bars.