SWEET ROLL DOUGH:

1 pkg. yeast (or equivalent)
1/2 cup warm water
1/3 cup sugar
1/3 cup shortening
1 tsp. salt
3 1/2 to 4 cups all-purpose flour, divided
1 egg
1/2 cup warm milk (scalded then cooled)

Dissolve yeast packet in water. Add sugar, shortening and salt. Add 2 cups flour, egg and pour milk over top. Beat until smooth. Add enough flour for damp dough. Kneaded until smooth. Put in butter greased bowl and flip over. Let rise covered with a towel until doubled, about 1 1/2 hours. Punch down and shape.

SWEET ROLLS:

Use sweet roll dough. Cut dough into 2 equal chunks. Take one chunk and shape 8-9 rolls. Grease a pie plate with butter and place rolls. Put a little butter on top of each. Repeat with second half. Cover with towels and rise let rise about 45 minutes.

Bake at 375°F for 20 to 25 minutes.

CINNAMON ROLLS:

3/4 cup (1 1/2 sticks) butter
1 cup brown sugar
4 tbsp. light corn syrup (Karo)
1/2 cup white sugar
4 tsp. cinnamon

Use sweet roll dough. In a small pot melt 1/4 cup butter, stir in 1/2 cup brown sugar and 2 tablespoons of light corn syrup. Pour into pie plate. Do same with a second pie plate.

Roll out half of dough in a rectangle. Spread 2 tablespoons of butter over and sprinkle with 1/4 cup of sugar and 2 teaspoon cinnamon mixed. Roll up short end to short end. Slice to make 8-9 cinnamon rolls. Lay in pie plate with sauce, put a little butter on top of each. Repeat with second half. Cover with towels and let rise about 45 minutes.

Bake at 375°F for 20 to 25 minutes. Flip onto a plate.

Submitted by: Jessica