1/4 c. warm water
1 pkg. dry yeast
3/4 c. warm milk
1/4 c. sugar
1 tsp. salt
1 egg
1/4 c. shortening
One half of 3 1/2-3 3/4 c. sifted flour

Have all ingredients and utensils at room temperature or warmer if fast rising is needed. For faster rising an extra package of yeast may be added without harm to flavor. Be sure yeast is fresh - check the date. If dry milk is used, add it to dry ingredients and use the same amount of water as the amount of liquid milk required.

Combine in large bowl, everything but flour. Mix with electric mixer until smooth. Mixing in by hand, add as much of remaining flour as is needed to handle easily. Dough should still be slightly sticky. Turn out on floured surface or work within the bowl, kneading for about 5 minutes until elastic and blisters begin forming beneath surface. Round up greased side in a greased bowl. Let rise until doubled in bulk. Punch down and let rise again. Shape, let rise. Bake in lightly greased pan at 400 degrees.

FOR CINNAMON ROLLS:

1/2 stick butter, melted
1/4 c. sugar
2 tbsp. cinnamon or more

For cinnamon rolls: Roll dough into rectangle 12 x 8 inches. Brush with melted butter. Sprinkle with sugar and as much cinnamon as you like. Roll up into a 12 inch roll. Cut into 1 inch portions and place in a greased pan. Sprinkle with more cinnamon-sugar if desired. Let rise and bake at 400 degrees for 15 minutes.

ICING:

1 c. confectioners' sugar
2 tbsp. water
1/2 tsp. vanilla

Combine ingredients for icing and drizzle over hot rolls.