2 c. warm water (not hot 110-115 degrees)
2 pkg. active dry yeast
1/2 c. sugar
2 tsp. salt
6 1/2-7 c. flour
2 sm. eggs
2/3 c. Crisco

In mixing bowl, dissolve yeast in warm water. Add sugar, salt and half the flour. Beat thoroughly 2 minutes. Add eggs and shortening. Mix in remaining flour with spoon or hand until dough is easy to handle. Place greased side up in greased bowl. Cover bowl with plastic bag or aluminum foil. Place in refrigerator. Punch down occasionally as dough rises. About 2 hours before baking, cut off amount needed and return rest of dough to refrigerator. Shape while cold into desired rolls, coffee cakes or cinnamon rolls. Cover and let rise until double in size. Bake at 375 degrees for 15-20 minutes or until done.

For Cinnamon Rolls: Roll dough, spread with soft butter, sprinkle with mixture of 1/2 cup sugar and 2 teaspoons cinnamon.

Frost with quick white icing: Sift 1 cup confectioners' sugar. Moisten with 1 tablespoon water, milk or 1 1/2 tablespoons cream to spread. Add 1/2 teaspoon vanilla.