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NEVER FAIL WHITE BREAD AND CINNAMON
ROLLS
 
1 c. warm milk
1 1/2 c. hot water
2 pkg. dry yeast
1 tbsp. salt
2 tbsp. sugar
2 rounded tbsp. shortening or butter
6 c. flour
butter, melted
Brown sugar
Cinnamon

Mix milk and water together and dissolve 2 packages dry yeast. Add salt, sugar and shortening. Beat in flour 1 cup at a time until stiff, enough to knead on flour sprinkled surface. Knead until smooth (several minutes) and place in large buttered bowl. Cover with towel and let rise to double in size. Punch down and let rise again. It's ready for loaves or cinnamon rolls or dinner rolls.

CINNAMON ROLLS: Roll dough out on floured surface until about 1/2 inch thick. Spread with melted butter. Sprinkle until covered with brown sugar; sprinkle on desired amount of cinnamon. Roll tightly from side into long roll. Cut with sharp knife in 1 1/2 inch slices. Place slightly apart in well buttered pan. Let rise in warm place about 15 minutes. Bake at 350 degrees for 15-20 minutes, or until golden brown. Turn rolls upside down on tray or foil IMMEDIATELY from oven. Let cool slightly and turn over. Can be frosted with powdered sugar frosting, if desired.

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