How to make these rolls when you are busy: Think ahead one day. Make the rolls up one morning, leave in the refrigerator all day. That night cut the cinnamon rolls or dinner rolls and place in a pan, put back in the refrigerator. The next morning set the rolls out at 6:00 am, bake at 8:00 am and eat fresh cinnamon rolls at 8:30! Dough stays well in the refrigerator for a day or two. Experiment a bit to get the timing to fit your schedule.

2	Pkg.	Yeast (2 slightly rounded teaspoons = 1 pkg. yeast)
1/2	Cup	Warm water
3/4	Cup	Sugar
3/4	Cup	Shortening
1	Cup	Boiling water
1	Cup	Cold water
2	Eggs	Beaten
1 1/2	Tsp.	Salt
7	Cups	Flour

Dissolve yeast in warm water. Add 1/2 teaspoon sugar. Melt shortening in boiling water. Add cold water and eggs. Mix well. Add sugar, salt, yeast mixture and sifted flour. Mix well until smooth, may knead in a little more flour so you can handle the dough. Place the bowl and grease top of dough, cover with a cloth in the refrigerator for at least two hours. For dinner rolls: Roll and cut to desired size or pinch off and form small rolls, roll in butter, let rise at room temperature for about two hours. Bake a 350° for 20 -25 minutes.

For Cinnamon rolls:

Divide dough in half, roll out. Cover dough liberally with melted margarine, cinnamon and brown sugar. Put additional margarine, cinnamon and brown sugar in bottome of pan. Let rise at room temperature about 2 hours. Bake at 350° for 20 to 25 minutes. As soon as you take them out of the oven, turn the pan of rolls out onto another plate. You may add a powdered sugar glaze.