1 pkg. dry yeast
1 c. warm water, 105-115 degrees
3 tbsp. sugar
2 tbsp. shortening
1 egg
3/4 tsp. salt
3 - 3 1/2 c. all purpose flour, divided

Dissolve yeast in warm water in a large bowl. Add sugar, shortening, egg, salt and half the flour; beat at low speed of electric mixer until smooth. Stir in enough of remaining flour to make a soft dough.

Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place, 85 degrees, free from drafts, 1 hour or until doubled in bulk, or cover and refrigerate up to 5 days.

Punch dough down; turn out onto a lightly floured surface and knead 4 or 5 times. Shape and bake as directed in filled coffee ring recipe.

For Cinnamon Rolls, after rolling into jelly roll fashion, cut slices about 1/2" thick and put in a 9"x12" pan of which you have 1/4 cup melted butter, 1/2 cup brown sugar and 1/3 cup of orange juice. Set slices in this mixture and let rise until doubled. Bake at 375 degrees for 20 to 25 minutes. Combine 1 box powdered sugar; 1 stick butter; 1/2 cup milk and ice rolls.