1 pkg. active dry yeast
1/2 c. warm water (105 to 115 degrees)
1/2 c. lukewarm milk
1/3 c. sugar
1/3 c. shortening
1 tsp. salt
1 egg
3 to 4 c. all purpose flour

Scald milk and cool. Dissolve yeast in warm water in large bowl. Stir sugar, shortening, salt, egg, milk and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl, turn so dough is coated with grease. Cover; let rise in warm place until double, about 1 1/2 hours. (Dough is ready is an indentation remains when touched.)

Punch down dough. Shape into cinnamon rolls. Let rise for 30 minutes; bake at 400 degrees for 12 to 15 minutes.

GLAZE:

2 tbsp. butter, softened
2 tbsp. milk
1 1/2 c. powdered sugar

Mix powdered sugar and butter. Stir in milk and beat until frosting is smooth and of spreading consistency.