2 pkgs. yeast
1 1/2 c. very warm water
1/2 c. shortening
2 tsp. salt
1/2 c. sugar
2 eggs
4 1/2 - 5 c. sifted flour

Dissolve yeast in warm water; add shortening, salt, sugar, eggs and 2 cups flour. Beat on MEDIUM speed for 2 minutes. Stir in remaining flour.

Grease BOWL AND DOUGH and cover. Let rise 1 hour or until doubled. Dough will be sticky. Divide in half.

Roll into rectangle on floured board. Spread with butter and sprinkle evenly with sugar and cinnamon. Roll into long roll and cut with thread. Place on GREASED 9x13 inch pan; let rise again. 375 degrees, 10-20 minutes.

QUICK RISE METHOD: Place covered bowl in preheated oven 200 degrees. Turn off oven; let rise for 1 hour.

After cutting rolls and placing on baking pan, place in preheated oven 200 degrees. Turn off oven and let rise for 10 minutes. Bake at given temperature.

BUTTER ICING FOR CINNAMON ROLLS:

1 egg YOLK
1/3 c. soft butter
1 1/2 tsp. vanilla
3 c. powdered sugar
3 tbsp. milk

This must be mixed by hand. Otherwise this icing will be too thin.