1 c. milk
2 tbsp. shortening
1 tsp. salt
1 c. sugar
1 egg, beaten
1 tsp. vanilla
1 pkg. yeast
1/4 c. lukewarm water
4 1/2 c. flour
3 tbsp. melted butter
2 tsp. cinnamon

GLAZE:

2 c. powdered sugar
3 tbsp. soft butter
2 to 3 tbsp. water

Heat milk with shortening, salt and 1/2 cup of the sugar. Heat until the shortening melts (heat, do not boil). Let cool to tepid. Whisk in egg and vanilla. Dissolve yeast in water with 1 tsp. sugar. Combine 3 1/2 cups flour with yeast mixture stirring to form a ragged dough. Turn dough onto lightly floured board. Clean and butter bowl.

Knead dough 8 minutes, until smooth, adding flour if necessary. Return to bowl. Cover and place in warm place to rise until double in size. 1 to 2 hours. Punch down dough. Roll out on lightly floured board to 1/4 inch thick, and about 12 to 14 inch square. Brush with melted butter. Mix remaining sugar with cinnamon and sprinkle on dough. Raisins may be added too. Roll on long edge like jelly roll.

Use very sharp knife to cut 1 1/2 inch thick slices from roll. Place cut side up on greased baking sheet. Cover and let rise in warm place 45 minutes or until nearly doubled in size. Heat oven to 325 degrees. Bake buns until light golden brown. Prepare Glaze.

I use this syrup for the rolls, putting on before baking. 1/4 c. butter 1 tbsp. white corn syrup

Heat slowly stirring until well blended. Pour over rolls just before baking.