1/2 c. scalded milk
3 tbsp. shortening
Sugar
1 1/2 tsp. salt
1 pkg. yeast
1/2 c. lukewarm water
1 egg, slightly beaten
3 to 3 1/2 c. sifted flour
2 tbsp. melted butter
2 tsp. cinnamon

Combine milk, shortening, 3 tablespoons sugar, and salt. Dissolve yeast in warm water. Blend in egg. Add flour; mix until well blended. Cover and let stand for 15 minutes. Roll out dough on well floured board to 18 x 12 inch rectangle. Spread with melted butter, 1/4 to 1/2 cup sugar, and cinnamon. Roll as for jelly roll; cut into 1 inch slices. Place in well greased 12 x 8 x 2 inch pan or muffin pans. Let rise in warm place until doubled in bulk, about 1 hour. Bake in 375 degree oven for 20 to 25 minutes. Rolls may be frosted with a glaze and stored in freezer.