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1 pkg. dry yeast
1 tsp. sugar
1/2 c. warm water
7 1/2 c. flour
2 eggs
2 c. hot water
1/2 c. Crisco
2/3 c. sugar
2 tsp. salt

Mix dry yeast, sugar and warm water together and set aside. Beat 2 eggs and 2 cups hot water, 1/2 cup Crisco, 2/3 cup sugar, 2 teaspoons salt. Mix yeast mixture, egg mixture and 5 1/2 cups flour together. Stir briskly. Add rest of flour and knead well. Dough will be a bit sticky. Grease inside of bowl well. Cover and set in a warm place. Knead down every hour. The 5th hour, put into well greased pans. Cover with towel and let set overnight. First thing in the morning, bake 15 minutes at 325 degrees. If made into cinnamon rolls, bake 20 minutes. Brush tops of hot buns with butter and cover with a towel.

For cinnamon rolls, place 1/4 of dough on floured board, stretch into 6 x 12 inch size. Spread with butter and sprinkle with 1/3 cup brown sugar to which 2 teaspoons cinnamon have been mixed. Roll lengthwise. Pinch edges together and slice into 12 pieces. Place on top of the following caramel mixture in a pan.

In 9 x 13 inch pan, melt on a low burner 1 stick butter. Remove from heat; add 3/4 cup brown sugar and 1/4 cup water. Mix well. Bake at 325 degrees for 20 minutes. Cool 15 minutes before tipping buns out of pan. NOTE: More eggs may be added for fluffier rolls.

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