1/3 cup dry milk
1 1/4 cups very warm water
1/4 cup sugar
3 tbsp. shortening
1/2 tbsp. yeast
1 egg
1 tsp. salt
3 cups all-purpose flour

Combine dry milk, warm water, sugar, shortening and yeast. Stir until yeast dissolves.

Beat egg with the salt and add to liquid. Add flour one cup at a time, beating well after each addition. Continue beating until dough is smooth.

Grease bowl and place dough inside. Cover tightly with plastic wrap and refrigerate from 2 hours to 4 days (dough will rise in refrigerator).

When ready to bake, work more flour in, if necessary, so dough won't be too sticky to roll. Roll dough out into a large rectangle.

Filling:

1/3-1/2 cup butter, softened
3 tablespoons cinnamon sugar (or 1 tsp. cinnamon plus 1/3 cup sugar)

Combine filling ingredients and spread over dough. Leave an inch clear on long side. Roll up from long side and pinch to seal seam well. Cut roll into 1 1/2-inch lengths. Place side by side in a 10x10-inch buttered baking dish.

Bake at 375°F for 20 to 25 minutes.