1 pkg. yeast
3 c. warm water
1 c. sugar
1 tsp. salt
1/2 c. melted shortening
2 eggs
8 to 10 c. flour (3 c. whole wheat flour)
1 c. (or less) white or brown sugar
1/2 c. (or less) melted butter
Cinnamon

Starting at 5:00 pm, dissolve yeast in 1 cup warm water to which 1 tablespoon sugar has been added. Put 2 cups water, 1 cup sugar, salt and melted shortening in large bowl. Add eggs and mix well. Add yeast mixture. Work in flour to make a dough that is workable (fairly soft). Do not let dough get stiff. Cover and let rise. Work down dough each hour. At 10:00 pm, roll out dough on buttered surface into 2 rectangles. Dough should be about 1/2 inch thick. Brush on melted butter. Sprinkle with sugar, white or brown, and cinnamon. Roll like a jelly roll, beginning at wide side. Cut in slices about 1 inch thick. Place in greased pans. This recipe fills 5 to 6 standard cake pans or three 9 x 13 inch cake pans. Cover pans with a towel and let set on the counter overnight. Next morning, bake at 350 degrees for 15 to 25 minutes. Frost with powdered sugar icing. Recipe may be halved; unfrosted rolls may be frozen.