1 c. shortening
1 c. sugar
1 tbsp. salt
1/2 tsp. vanilla
1/2 tsp. lemon extract
2 egg yolks
1/2 c. cornstarch

Cream shortening, butter, sugar, salt, vanilla, and lemon; mix in eggs and cornstarch while creaming.

Mix 2 cups warm water with a little sugar. Add less than 1/2 cup of dry yeast and let set.

Add 2 cups milk and 3 quarts (12 cups) of sifted flour to, and mix with above ingredients. Then add yeast and warm water mixture. Add water as needed and keep working and folding dough mixture keeping it rather moist.

When ready pt aside to rise approximately double in size, 1 to 1 1/2 hours. Knock down and let rise again for 1/2 hour.

FOR CINNAMON ROLLS:

Roll out dough approximately 1/4 inch thick, add cinnamon, sugar, raisins, lemon juice and sprinkle in nutmeg. Roll up and brush top with butter. Cut and lay side by side almost touching in pan and let rise 30 minutes.

Put in oven at 410 degrees for approximately 15 minutes.

Otherwise twist, shape whatever you like with above dough and top with icing or fruit topping etc. for Sweet Rolls.

NOTE: Above dough also good for pizza dough. Just eliminate vanilla and lemon extract.