3 eggs, beaten
3 tsp. salt
9 tbsp. Crisco
9 tbsp. sugar
1 cake household yeast
3 c. good warm water, milk or potato water
3 1/2 c. flour to 1 c. liquid (according to need)

Mix together eggs, salt, Crisco and sugar. Add yeast to warm water, adding yeast mixture to egg mixture and beat about 300 strokes.

Gradually add flour to above mixture, until not sticky. Knead until soft and pliable.

Roll dough out in small amounts, spread with butter, sprinkle white sugar over butter until covered, then sprinkle with cinnamon. Roll up and cut in about 1 inch thicknesses. Place in prepared pans of brown sugar covering the bottom; add 7 tablespoons water to 9 x 13 inch cake pan (large pans), less water to smaller pans. Add drizzles of butter in pans. Makes 12 rolls in 9 x 13 inch pan.