1 pkg. active dry yeast or 1 cake compressed yeast
1/4 c. water
2 c. milk, scalded
1/2 c. sugar
1/2 c. shortening
2 tsp. salt
7 c. flour
2 eggs

Soften yeast in 1/4 cup of warm water. Put sugar, shortening, salt in large bowl and pour scalded milk over the mixture. (I scald my milk in the microwave--about 2 minutes.) Add 3 cups of the flour and mix with the mixer until flour is mixed thoroughly. Add the two eggs and continue mixing. By the time the eggs are added, the mixture should be cool enough to add the softened yeast. Mix until mixture is smooth. Then quit mixing and add rest of flour until you get a dough of the consistency that you can knead. If you have kneading prongs on your mixer, or if you knead by hand, you should knead the dough into a fairly smooth ball.

Put the ball of dough into a lightly greased bowl; turn dough around in bowl to coat it with shortening; cover, and let rise in a warm place about two hours, or until double. Then punch dough down and let the dough rise again for another hour.

After the hour is up, take ball of dough out and shape it into three rectangles. Spread soft butter on each triangle and sprinkle generously with sugar and cinnamon mixture. Next sprinkle hot water on top of sugar and cinnamon and spread until smooth. Roll up dough in the shape of a loaf and put in greased bread pans. Cover the three bread pans; put them in a warm place and let rise another hour.

After the loaves have risen, spread the top with soft butter and sprinkle again with cinnamon and sugar mixture. Bake in 375 degree oven for 35 minutes. If the tops start getting too brown, put a sheet of foil over them. As soon as the bread comes out of the oven, spread butter on the tops. After a few minutes, remove the loaves from the pans and serve.