Aunt Martha’s fabulous homemade rolls

originally published in the Goering Gazette 1989

2 1/2 cup water (warm)
1 T. salt
2 cakes (pkg) yeast
2 eggs beaten
1/2 cup sugar
1/4 cup shortening (melted and cooled)
4 cups flour –add aprox. 3 cups more

Melt shortening, set aside. Dissolve yeast in warm water. Add sugar and salt. Add beaten eggs and shortening. Add flour gradually while beatig with mixer until too stiff to use beaters. Knead in additional flour until dough is still slightly sticky.  Let rise until double in bulk or slightly more.

For cinnamon rolls, roll out dough, spread with soft butter, sprinkle with sugar and cinnamon. Roll and cut into slices. Let rise again. Bake 375 degree oven.