2 1/2 c. milk, scalded
1/2 c. shortening
1/2 c. sugar
2 tsp. salt
2 pkgs. yeast
1/2 c. lukewarm water
2 beaten eggs
7 - 7 1/2 c. flour (approx.)
Melted butter
3/4 c. brown sugar (approx.)
2 tsp. cinnamon
1/2 c. chopped pecans or raisins (optional)

Dissolve yeast in lukewarm water for 4 to 5 minutes. Combine scalded milk, shortening, sugar and salt. Cool to lukewarm. Add to yeast softened in water. Add eggs. Stir in flour to make a soft dough. Let rise until double. Knead until firm. Roll on floured surface to oblong shape 1/4" thick. Brush with melted butter; sprinkle with sugar and cinnamon, roll as for jelly roll and cut into 1" slices. Place close together, cut side up, in shallow, greased pan. Cover, let rise until double.

Bake in 375 degree oven for 20 to 25 minutes. While still warm. dribble with confectioners' icing (use 1 to 2 cups sifted confectioners' sugar with enough hot water to make thin consistency and can be easily dribbled on rolls). Yeast rolls are best when eaten while warm and fresh.

This recipe may also be used for dinner rolls. To make dinner rolls, do not roll out dough as for cinnamon rolls. Instead, pinch off small amounts of dough, half the size of desired baked size. Bake in 9"x13"x2" pan, spread generously with oil. Touch roll in oil to lightly coat and place close together in pan. Let rise, covered, until double in size. Bake about 15 to 20 minutes until browned at 375 degrees.