1 pkg. dry yeast
1 c. lukewarm water
1 tbsp. salt
1 tbsp. sugar
3 c. water
4 c. flour
3 eggs, beaten
1 c. shortening, melted
1 c. sugar
6 c. flour, approximately

Combine the yeast and 1 cup lukewarm water. When this is dissolved, stir in the salt, 1 tablespoon of sugar, water, and 4 cups of flour. Beat this well until it is bubbly. Cover and set aside at room temperature for several hours. After the sponge has set, add beaten eggs, melted and cooled shortening, 1 cup sugar, and enough flour to make a soft dough.

Turn out onto oiled and floured bread board and knead. Place in a greased bowl and let rise until dough in bulk. Knead down and place in refrigerator; punch down each day. This is a perfect recipe for cinnamon rolls that you prepare in the evening and bake in the morning. Make them up as you would any cinnamon rolls. Cover with a tea towel and let stand at room temperature until morning. Bake rolls at 350-375 degrees for 25 minutes. Frost with your favorite icing while warm.