3 tbsp. plus 1 tsp. shortening, melted
1 c. milk (canned)
2 c. water
9 tbsp. sugar
1 tsp. salt
1 1/2 pkg. yeast

Heat until warm enough to dissolve yeast. Add 3 cups flour; beat until gooey. On board, knead with lots of butter, but not stiff. Grease a large bowl with melted shortening. Put dough in bowl, coating it with shortening. Let rise until doubled. Knead small amount (about 1/3 of dough). Roll out to 1/4-inch thickness. Spread lots of butter, sugar and cinnamon over dough. Roll up and close ends. Cut 1 to 1 1/2-inches thick; close bottoms each time and flour. Put in greased pan. Top with small amount of melted shortening. Let rise until doubled.

Bake at 350°F until done. Put on bottom rack of oven for a few minutes so rolls will be browned on bottom.

Glaze:

1 c. brown sugar
1/4 c. canned milk
1/4 cube butter
1 c. water

Boil until mixture makes a syrup.