1 c. scalded milk
1/4 c. shortening
2 eggs (beaten)
4 c. all-purpose flour
1/4 c. sugar
1 tsp. salt
1 pkg. active dry yeast

Pour scalded milk over the granulated sugar, shortening, and salt in a bowl, stirring until dissolved. Cool to lukewarm. Stir in eggs and yeast until yeast is dissolved. Stir in 2 cups flour, beating smooth with egg beater or hand mixer. Stir in remaining 2 cups flour until blended and smooth. Brush top of dough with salad oil, cover with clean towel and let rise in a warm place until double. Punch down and divide in half. Roll out on a floured board into a rectangle about 13 x 7 inches. Brush rectangle with 1/2 the butter and sprinkle with 1/2 the filling.

Filling:
2 tbsp. melted butter
1 tsp. cinnamon
1/3 c. sugar

Roll up from the long side and cut in 1 inch slices. Place cut side down in lightly greased pan. Cover and let rise in a warm place until double in bulk, about 45 minutes. Proceed with second half of dough as above. Bake in moderately hot oven of 375 degrees about 15 minutes.