2 pkg. yeast
1 c. warm (110 to 115 degree) water
1/3 c. sugar
1/3 c. shortening
1 tsp. salt
1 c. boiling water
1 egg
6 c. flour

CARAMEL TOPPING:

1 c. brown sugar
1/2 c. butter
1 tbsp. corn syrup
2 tbsp. milk

Dissolve yeast in warm water. Cream sugar, shortening and salt. Add boiling water and beat well. Add egg and beat again. Add yeast and beat. Gradually add 6 cups of flour, stirring with spoon. Let stand 1 hour and form into rolls.

Roll dough into 2 rectangles. Spread with butter, sugar and lots of cinnamon. Cut each into 12 rolls. Put 12 rolls each into two 9x13 inch pans.

Before pacing rolls in pans, put caramel in bottom of pan, if desired. Double caramel topping for 2 pans.