1 c. milk
1/4 c. butter
1/2 c. sugar
1 tsp. salt
1 or 2 tbsp. yeast
1/4 c. lukewarm water
2 eggs, beaten
5 1/2 or 6 c. flour

Scald milk, add butter, sugar and salt and cool to lukewarm. Start yeast in the 1/4 cup water. Beat 2 cups flour into shortening and milk mixture. Add yeast, then eggs. Work in the rest of the flour. Knead, let rise until double and shape into rolls. Let rise again and bake.

For twists, mix 2 tablespoons cinnamon in 2 cups sugar.

Roll out dough, as for a cinnamon roll. Spread with soft butter. Sprinkle with 2/3 of sugar cinnamon mix. Fold 1/3 in over center third, then butter and sugar that layer. Then fold last 1/3 over top. Cut crosswise into strips and twist as you put on the greased pan. Bake at 350 degrees for 20 to 25 minutes. While still warm, frost with thin powdered sugar and milk icing.