Ingredients

• 1.5 (1/4 ounce) packages dry yeast (3-1/4 teaspoons)
• 1/4 cup warm water
• 1 cup milk, scalded
• 1/2 cup shortening (butter flavor if you have it)
• 1/3 cup sugar
• 1 1/2 teaspoons salt
• 1 egg, beaten
• 4 -5 cups sifted flour
• butter, melted
• brown sugar
• cinnamon
• 2 cups powdered sugar
• 1 tablespoon melted butter
• 1 teaspoon vanilla
• 2 -4 tablespoons milk or 2 -4 tablespoons cream

Instructions

1. Add the yeast to the warm water. Let sit while preparing rolls. Put a little sugar in the mixture to feed the yeast. It should rise.

2. Scald milk; add shortening.

3. Add sugar and salt and cool to tepid.

4. Add beaten egg and yeast.

5. Add flour 1 cup at a time beating after each addition. Add 4 cups flour. Dough will be soft but firm enough to handle. Add more flour a little at a time until you can handle the dough.

6. Knead on a floured surface until elastic and smooth.

7. Place in an oiled bowl and let rise 1-1/2 hours or refrigerate overnight.

8. Press dough down and divide into workable sections.

9. Roll out into a rectangle.

10. Cover with melted or softened butter.

11. Mix cinnamon and brown sugar and spread over melted butter generously.

12. Roll up jellyroll style and pinch ends to seal.

13. Cut into slices 1 inch thick (I use dental floss to slice evenly).

14. Place in greased pan leaving space to rise. Let rise until doubled.

15. Bake at 350 degrees Fahrenheit for 15 to 20 minutes until lightly brown.

16. For the Frosting:

17. Beat powdered sugar, melted butter and vanilla together, adding milk or cream to make a thick consistency.

18. Spread over warm rolls to let frosting melt.