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1
Scald the milk.
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2
Place the shortening in a large mixing bowl.
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3
Pour scalded milk over shortening.
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4
Add the 1/2 cup of sugar to the milk.
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5
Stir to dissolve.
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6
Let the milk sit until it is lukewarm.
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7
In the meantime, put 2 packages of yeast in 1/3 cup lukewarm water.
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8
Add a scant teaspoon of sugar to the yeast/water mixture.
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9
When the milk is lukewarm, break the egg into it and mix.
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10
Add the salt to 2 cups of flour.
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11
Dump both the flour/salt mix and the yeast into the milk.
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12
Mix.
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13
Keep adding flour and stirring until the dough is soft, only slightly sticky and forms a ball.
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14
Cover the bowl with plastic wrap or damp dowel and let the dough rise until it is rounding the top of the bowl.
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15
Knead for a couple of minutes until dough feels like a babies bottom and roll dough into a rectangle.
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16
I like to roll the dough out until it is about 1/2 to 3/4 inch thick.
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17
Brush melted butter onto dough.
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18
Spread the brown sugar over the dough, be sure to get the edges!
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19
Sprinkle cinnamon as desired over the dough.
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20
Beginning at a long edge, roll the dough onto itself until you reach the other long edge.
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21
You can moisten the last edge or pinch the seam to keep the roll closed.
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22
(I'm lazy and just let it be.
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23
).
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24
Cut roll into slices.
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25
(Slice as thick or thin as you like).
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26
Place the slices onto a greased pan or use parchment.
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27
Cover and let rise in a warm place until doubled.
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28
Bake at 350 degrees for about 20 - 25 minutes.
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29
Remove from oven.
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30
You can brush them with butter, ice them or enjoy them plain.
