2 cakes of compressed yeast
1 1/2 c. lukewarm water
1 egg, well beaten
1 3/4 tsp. salt
1/4 c. shortening, melted
6 tbsp. sugar
5 to 5 1/4 c. flour

Soften yeast in water. Add sugar, salt, and shortening and egg. Add flour slowly, beating thoroughly after each addition until dough is just stiff enough to knead. Turn onto lightly floured board until smooth and elastic (this dough should be slightly softer than a bread dough). Place in a greased bowl, cover with a damp warm cloth. Let double in bulk. Turn onto lightly floured board and roll in sheet 1 1/2 inches thick. Spread with melted butter and sprinkle generously with sugar and cinnamon and roll as a jelly roll. Pinch edges together and join ends to form a ring. Place in an oiled pan or cookie sheet. Cut dough with scissors in about 3 inch pieces cutting 3/4 through the ring. Cover and let raise until treble in bulk. Bake at 375 degrees until golden brown. After baking frost with a soft powdered sugar frosting. Make with butter, vanilla and powdered sugar.