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1
Dissolve yeast in warm water.
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2
Stir sugar, salt, and half of the flour into the yeast mixture.
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3
Beat in the eggs and shortening.
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4
Add the remaining flour and beat until smooth.
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5
Scrape down the sides of bowl, and cover with a cloth, and let rise in a warm place, until doubled in bulk (approx. 30 minutes).
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6
Stir down the dough.
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7
Add more sifted flour until it can be worked with hands (just add gradually until it feels right).
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8
Knead a few times, not a lot; just get it worked in and ready to pinch off into rolls.
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9
Pinch the rolls off (medium sized), and place in a greased pan.
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10
It may take two pans; one small, and one larger, for all the dough.
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11
You can also make loaves of bread out of it.
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12
Allow it to rise again, until doubled in bulk.
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13
Bake at 375-400 for 15-20 minutes .
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14
When done, brush with butter (while hot).
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15
Note: You can also use this recipe to make bread loaves (it should make 2 loaves in traditional bread pans), or cinnamon rolls.
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16
For the cinnamon rolls, roll the dough out, sprinkle with cinnamon and sugar, and roll up like a jelly roll.
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17
Slice off, place in a baking pan, and bake at the same temperature as the rolls, until done.
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18
Coat with frosting made with powdered sugar, milk, and a dash of vanilla.
