Cinnamon Rolls

1 yeast cake or 1 package active dry yeast
1/2 cup lukewarm water
2 cups milk, scalded
1/2 cup shortening
1/2 cup sugar
1 teaspoon salt
5 eggs
7 to 8 cups flour

butter
cinnamon
sugar
icing

Dissolve yeast in lukewarm water. Scald milk; add shortening, salt and sugar and cool to lukewarm. Beat eggs and add along with dissolved yeast.

Add flour to make a soft dough. Cover and let rise until doubled in bulk; punch down and divide into flour portions.

Roll out each portion of dough on lightly floured surface to 1/2-inch thick rectangle. Spread with butter and sprinkle with sugar and cinnamon -- liberally.

Roll up and slice in one-inch slices. Place on greased baking sheet. Cover and let rise until doubled in bult. Bake at 375 degrees about 15 minutes until golden. Top with icing, if desired.
-Lou Ann Gilliat