2 pkg. active dry yeast
1/2 c. warm (not hot) water
3/4 c. warm (not hot) milk
1/2 c. butter, melted
3/4 c. sugar
3 eggs, well beaten
1 tsp. salt
5-5 1/2 c. flour

1. Add yeast to water. Let stand a few minutes, stir to dissolve.

2. Combine milk, butter and sugar. Cool to lukewarm. Add eggs, salt and 2 cups flour; beat thoroughly. Stir in yeast mixture. Blend in remaining flour; beat 5 minutes. Do not knead. Brush with shortening. Cover and let rise until double in bulk (about 1 hour).

3. Turn out lightly floured surface. Knead 1 minute. Shape into the following Cinnamon Rolls.

CINNAMON ROLLS:

Oven temperature 375 degrees. Time 20-25 minutes. Yield 2 1/2 dozen. Divide "Simple Basic Yeast Dough" into 2 equal portions. Roll into a 12 inch square, spread with 1/2 cup softened butter and sprinkle with mixture of 1/2 cup sugar and 2 teaspoons cinnamon. Roll up tightly. Seal well by pinching edges of roll together. Cut into 3/4 inch slices. Place a little apart in greased 9 x 13 inch pan. Let rise until doubled in bulk (about 30 minutes). Bake in moderately hot oven (375 degrees) 20-25 minutes or until golden brown. Frost with confectioners' glaze.