2 c. milk
1/4 c. sugar
3 c. flour
2 pkgs. yeast, dissolved in 1/2 c. warm water
1 tsp. sugar
3/4 c. sugar
3/4 c. shortening
2 tsp. salt
3 eggs
4 to 6 c. flour (more or less)

Scald milk and 1/4 cup sugar. Cool. Add dissolved yeast and flour to make a sponge. Let rise about 20 minutes. Cream shortening, sugar, salt, and eggs until lemon colored. Add to sponge; mix well. Add flour to make a soft dough. Let rise and punch down. Let rise again; divide dough into 5 or 6 pieces. Roll out as for cinnamon rolls; spread with butter, cinnamon, and sugar. Place in a circle in a 9 inch layer cake pan. Cut top with scissors 2/3 down in 1 inch width around circle. Reverse each; flip to form a braided look. Let raise until almost doubled in size. Bake in moderate oven (about 20 minutes). Do not overbake. Frost when served.