1/4 c. warm, not hot water
1 pkg. active dry yeast (if cake yeast is used, water should be lukewarm)
1/2 c. lukewarm milk
2 tbsp. sugar
1 tsp. salt
2 tbsp. shortening
1 egg
2 to 2 1/2 c. sifted all purpose flour

Soak yeast in warm water for 5 minutes. Pour milk over sugar and salt in bowl and stir; beat in shortening, egg, 1 cup flour, and softened yeast. Cover with wax paper and let rise in warm place 15 minutes. Stir in remaining flour to make a soft dough. Turn out onto lightly floured board and knead lightly, then roll into an 8 x 15 inch oblong. Spread with soft butter, sprinkle with cinnamon and sugar. Then roll dough lengthwise, jelly roll fashion. Cut into 12 equal pieces, place in greased muffin cups or oblong pan. Cover with greased wax paper and let rise in warm place for 20 minutes. Bake in 400 degree oven for 15 to 18 minutes. Frost while warm with confectioners sugar icing. Yield 1 dozen rolls.