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1
Add the yeast to the warm water. Let sit while preparing rolls. Put a little sugar in the mixture to feed the yeast. It should rise.
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2
Scald milk; add shortening.
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3
Add sugar and salt and cool to tepid.
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4
Add beaten egg and yeast.
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5
Add flour 1 cup at a time beating after each addition. Add 4 cups flour. Dough will be soft but firm enough to handle. Add more flour a little at a time until you can handle the dough.
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6
Knead on a floured surface until elastic and smooth.
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7
Place in an oiled bowl and let rise 1-1/2 hours or refrigerate overnight.
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8
Press dough down and divide into workable sections.
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9
Roll out into a rectangle.
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10
Cover with melted or softened butter.
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11
Mix cinnamon and brown sugar and spread over melted butter generously.
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12
Roll up jellyroll style and pinch ends to seal.
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13
Cut into slices 1 inch thick (I use dental floss to slice evenly).
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14
Place in greased pan leaving space to rise. Let rise until doubled.
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15
Bake at 350 degrees Fahrenheit for 15 to 20 minutes until lightly brown.
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16
For the Frosting:
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17
Beat powdered sugar, melted butter and vanilla together, adding milk or cream to make a thick consistency.
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18
Spread over warm rolls to let frosting melt.
