2 c. scalded milk
2 pkg. granular yeast
3 c. shortening
1/4 c. butter
1/2 c. sugar
2 tsp. salt
4 egg yolks or 2 eggs, beaten
Approximately 6 c. sifted flour

DIP:

Cinnamon
Sugar
Butter, melted

Cool milk to 110 degrees. Sprinkle yeast over top. Let stand to soften.

Cream shortening and butter; add sugar and salt. Cream together until light and fluffy. Add eggs, yeast, milk, and enough flour to make soft dough. Knead until smooth and elastic on lightly floured cloth or board.

Place in greased bowl; cover and let rise until doubled, about 1 hour. Roll dough thin (about 1/4 inch) and cut into round with 2-inch biscuit cutter. Dip each into melted butter, about 1 cup, then in cinnamon-sugar mixture (2 tablespoons cinnamon to 2 cups sugar).

Stand up in 2 well-buttered ring molds, 8 1/2 inch round and 2 1/4 inches deep until rings are filled. Let rise until light, about 1/2 hour. Bake at 350 degrees for 25 minutes. Cool slightly before turning out. Make rolls from leftover dough.