1/2 c. sugar
1/2 c. shortening
2 tsp. salt
2 eggs, beaten
2 c. milk
6 1/2 to 7 c. flour
2 pkg. dry yeast
1/2 c. warm water

Scald milk. Add shortening, salt and sugar. Let cool until lukewarm. Dissolve yeast in 1/2 cup warm water. Add to first mixture. Add eggs. Stir in 6 cups flour. Put dough on floured board and knead until dough odes not stick to hands, adding flour to board as needed. Let rise three times until double in bulk. Roll in two rectangles. Spread with butter, sugar and cinnamon. Roll. Cut in 1 1/2 inch slices. Place on cookie sheet. Let rise until double in bulk.

This recipe can be used for tea rings, caramel rolls and coffee cake.