2 pkgs. active dry yeast
2 c. milk, scalded & cooled to 110-115 degrees
3/4 c. shortening
1/4 c. butter
1/2 c. sugar
2 tsp. salt
4 egg yolks or 2 eggs, beaten
6 c. sifted flour (about)
1 c. melted butter
2 tbsp. cinnamon
2 c. sugar

Sprinkle yeast over warm milk; stir to dissolve.

Cream shortening and 1/4 cup butter; add 1/2 cup sugar and salt. Cream until light and fluffy. Add egg yolks, yeast and enough flour to make a soft dough.

Turn onto floured board; knead until smooth and elastic. Place in greased bowl; turn greased side of dough up. Cover and let rise until doubled, about 1 hour.

Turn dough onto board; roll 1/4" thick. Cut into rounds with a 2" biscuit cutter. Dip each in melted butter, then in mixture of cinnamon and 2 cups sugar. Stand up in 2 greased bundt pans. Cover and let rise until light, about 30 minutes.