• Dissolve yeast in warm water.
• In large bowl, cream shortening and sugar.
• Pour hot milk or water over mixture.
• Cool to lukewarm.
• Add 1 cup flour and beat well.
• Beat in yeast mixture and egg.
• Gradually add remaining flour to form a soft dough, beating well.
• Brush top of dough with softened margarine or butter.
• Cover and let rise in warm place until double (1½–2 hours).
• Punch down and knead.
• Form rolls.
• Let rise again until doubled.
• Bake according to instructions below.

For Cinnamon Rolls:

• Divide dough in half.
• Roll each half into a rectangle, approximately 12” x 8”.
• Spread with butter and sprinkle with a mixture of ½ cup brown sugar and 1 tsp. cinnamon.
• Roll as a jelly roll.
• Cut into 1–1½” slices.
• Place rolls in greased pans about ¾” apart.
• Let rise and bake at 350° for 30 minutes.
• Cool and spread with doughnut glaze (see page 107).

For Raisin Cinnamon Rolls:

• Make rolls as above, but sprinkle with raisins before rolling up.
• Bake as above.

For Pecan Stickies:

• Place ½ cup pecans in bottom of each of two greased 9½ x 5 x 3” pans.
• Make syrup by heating slowly: ½ cup brown sugar, ¼ cup butter, and 1 Tbsp. light corn syrup.
• Pour half of syrup over each pan of pecans.
• Prepare Cinnamon Rolls, using only ¼ cup brown sugar, and place rolls on top of pecans and syrup.
• Let rise until double and bake at 375° for about 25 minutes.
• Remove from oven and turn pan upside down unto a flat plate.
• Syrup will run down through the rolls and pecans will be on top.