3 tbsp. granular yeast
1 c. warm tepid water
Pinch of salt

Mix together and let rise 15-20 minutes.

Then mix together the following and add to above yeast mixture:

1/2 c. brown sugar
1 tsp. salt
2 eggs at room temp.
1 c. scalded milk
1/2 c. shortening

Mix slowly and vigorously 5 minutes.

5 c. white flour
2 c. whole wheat flour (or 7 c. white flour)

Knead dough another 5-10 minutes until smooth and elastic-like.

Place in a bowl and cover with a warm wet towel and let rise until double in size. Knead out any bubbles and let dough rise again.

Roll dough out into a square about 1/8 inch thick. Pour melted butter onto dough and spread out.

Combine:

1/2 c. sugar
1 tbsp. cinnamon

Spread over the dough. (More cinnamon to taste.) Roll up, seal edges and cut in 1-inch slices. Place on greased pan, cover and let rise in warm place until double (35-45 minutes). Bake at 350 about 30-40 minutes.

FOR CARAMEL ROLLS:

Mix 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon light corn syrup in a saucepan. Heat slowly, stirring often. Pour into 8x8x2 inch pan. Place rolls, cut side down, over mixture. Cover and let rise and bake same as for cinnamon rolls.