Cinnamon Rolls

2 packets (.25 ounces each) dry active yeast

1 tablespoon sugar

½

cup warm water

¾

cup milk, scalded

½

cup shortening

½

cup sugar

1 teaspoon salt

4¾

cups sifted flour

2 eggs

Topping

1 cup sugar

1 tablespoon ground cinnamon

½

cup melted butter

Dissolve yeast and 1 tablespoon sugar in warm water; set aside.

To the scalded milk add the shortening, sugar and salt. Stir to dissolve.

In a large bowl, combine 1½

cups of the flour and the milk mixture. Beat by hand 1 minute until smooth. Add eggs and yeast mixture. Gradually stir in the rest of the flour. Turn onto a floured board and knead for about 6 minutes.

Place dough in lightly greased bowl; allow dough to rise about a 1/2 hour or until doubled in size. Punch dough down, turn onto board. Divide dough into one inch balls.

Combine the sugar and cinnamon in shallow bowl. Roll each ball in melted butter, then the sugar/cinnamon mixture. Place balls touching each other in greased 13- by 9-inch pan. Let rise again about 20 minutes.

In the meantime, heat oven to 375 degrees. Bake rolls 30-35 minutes or until dough is thoroughly baked.

Serves 12-16.