2 pkg. yeast
1 c. warm water
2 tbsp. sugar
1 tsp. salt
1/2 c. flour
1 c. water
3 tbsp. sugar
1/4 c. powdered milk
2 tsp. salt
2 c. flour
1/2 c. melted Crisco
1 beaten egg

Dissolve yeast in warm water. Let stand five minutes. Add 2 tablespoons sugar, 1 teaspoon salt and 1/2 cup flour. Mix with mixer until smooth. Cover and let stand 12 to 15 minutes. Mix dough and add remaining ingredients. Beat with mixer 2 minutes. Work in remaining flour (about 4 cups to right consistency). Let stand 5 minutes. Shape into rolls, caramel or cinnamon rolls. Let rise until very light. Bake at 375 degrees for 15 to 20 minutes.

CARAMEL FILLING:

1 c. brown sugar
1/3 to 1/2 c. butter
2 tbsp. corn syrup
3 tbsp. water

Melt butter, add sugar. Mix together and spread on dough. Roll up and cut into 2 inch rolls.

NOTE: I usually let the dough stand for 45 minutes.