Cinnamon Rolls

1 1/2 C shortening
1 1/2 C sugar
2 t. salt
4 eggs
2 C milk
8 C flour
2 T yeast
1/2 C water



*Scald milk for 5 min. then cool.  Mix flour and yeast in large mixing bowl.  Add the rest of the ingredients, adding milk and water last. Mix until dough pulls apart from edges, adding more flour if needed.  Let rise until doubled in size, punch down and divide dough into 2 equal portions.  Roll out in rectangle shape.  Spread 1/4C soft butter on each rectangle piece of dough and sprinkle on cinnamon-sugar mixture.  Roll up and with dental floss or string cut 12 pieces of each log and lay cut side down on greased baking sheet. Let rise again, until doubled and bake at 350* for 25 minutes.  Frost with frosting after cooled.

 Notes:  After cinnamon rolls have been cut, place 8-12 in a round aluminum container and place lid on or seal with tin foil and freeze.  Then, pull out allow to thaw and rise then bake at 350* for 25 min.  You can also bake them, frost them, cool them then freeze them.  Just pull them out of the freezer and warm in a 250* oven for 15 min.