1 1/4 c. milk, heated to 120 degrees
1/2 c. or 1 stick butter
1/3 c. sugar
1 tsp. salt
5 c. flour, unsifted
1 pkg. Fleischmann's dry yeast
3 eggs

Place shortening in blender or mixer. Pour heated milk over shortening. Measure 1 1/2 cups of the flour into sifter. Add sugar, salt, and yeast and sift into large mixing bowl. Start blender and add flour mixture, small amounts at a time until well blended. Add eggs, one at a time until thoroughly mixed.

Sift the remaining 3 1/2 cups flour into the mixing bowl, add the yeast mixture and mix thoroughly until the right consistency to knead briefly, use a little vegetable oil to make the dough easier to handle. Grease bottom and sides of bowl. Place in warm place to raise until double in bulk. On a floured board, pour dough and knead briefly and divide into 4 equal parts.

Take one of these portions of dough and roll with rolling pin into a rectangle, 18 inches long and 6 inches wide. Spread 2 tablespoons softened butter over the dough. Mix 1/2 cup sugar and 1 1/2 teaspoons ground cinnamon together and spread over the butter. Roll the dough away from you into a roll and pinch the dough together. Cut into 12 pieces, 1 1/2 inches wide. Grease either round, square, or oblong pans with Crisco. Place the cut side down in pan. Set aside to raise in warm place. When double in bulk, bake in preheated oven at 350 degrees for 20 to 25 minutes. When done turn out on waxed paper to cool. This makes 4 dozen cinnamon rolls, or you can make your favorite dinner rolls with part of the dough.