Cinnamon Rolls
1 pkg. dry yeast
1/2 cup warm water
2 tablespoons granulated sugar
1 cup milk, scalded
2 tablespoons shortening
1 teaspoon salt
1 egg, beaten
3 1/2 cups flour
1/2 cup brown sugar
4 tablespoons butter or margarine
1 teaspoon cinnamon (more if desired)
Dissolve yeast and granulated sugar in warm water. Mix thoroughly and set aside for a few minutes. Scald milk with shortening and salt. Cool slightly and add the yeast mixture, one cup of the flour, and beaten egg. Beat well with rotary egg beater, then work in the remainder of the flour by hand. Turn out on floured board and knead lightly. Roll 1/2 inch thick in a rectangular shape. Soften butter with brown sugar and cinnamon and spread over the entire rectangle. Roll, slice 1/2 inch thick, and arrange in long, shallow baking pan. Cover and allow to rise in warm place until double in bulk. Bake at 375 degrees about 20 minutes. Sprinkle lightly with confectioner's sugar, spread with thin icing, or serve plain. A perfect after school snack. Can be frozen and popped into the oven for serving on short notice.