Cinnamon Rolls

• 2 pkg. yeast
• 1/2 c. warm water
• 2 c. scalded milk
• 2 tsp. salt
• 1 c. sugar
• 4 c. flour + 4 c.
• 1/2 c. shortening, melted
• 4 eggs, beaten
• butter
• cinnamon and sugar, mixed

1. Pour scalded milk over salt and sugar.
2. Mix water and yeast; set aside.
3. When milk is lukewarm, add yeast, shortening, eggs and 4 cups flour.
4. Continue adding flour until dough is soft and not sticky (usually 4 cups).
5. Set aside in warm place, covered, until doubled.
6. Knead dough.
7. Roll out in circle.
8. Dot with butter. Sprinkle with cinnamon and sugar.
9. Roll up.
10. Pinch ends in.
11. Cut in pinwheels, desired width.
12. Rise 1/2 to 1 hour.
13. Bake at 350u0b0 for 20 minutes or until very light brown (do not overbake).
14. When cooled, frost.

yeast, warm water, milk, salt, sugar, flour , shortening, eggs, butter, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=417913 (may not work)