Cinnamon Rolls (GG's)

Bloom yeast in 1 c. water per package directions.

Cream sugar, shortening, and salt in large mixing bowl. Add boiling water and stir until lukewarm. Add eggs and mix well. Stir yeast and water mixture, and add to bowl.

Add flour and mix until dough leaves the spoon. (An extra cup of flour may be needed.) Mix thoroughly, place plastic wrap over bowl and store in refrigerator for at least two hours.

Roll each half of the dough on a floured surface into a 14"x8" rectangle and brush on melted butter. Sprinkle brown sugar and cinnamon generously over surface. Add raisins and pecans if desired.

Beginning at the back of the dough, roll toward you until a long roll is formed. Cut into 18 slices and place with cut side down on greased 9"x15" pan. Cover with dish towel and allow to rise in a warm place for 2.5 hours.

Bake 20 minutes at 350*. Let cool in pan and brush with Powdered Sugar Glaze after rolls are slightly cooled.

Notes:

• Yeast was originally "2 fresh yeast cakes".
• Margarine is a fine substitute for shortening.
• The dough will keep in the refrigerator for nearly a week, and also makes good dinner rolls.
• Cinnamon rolls can be frozen in packages of four if needed.

Powdered Sugar Glaze

Mix, making glaze thin enough to brush on rolls with pastry brush.