1 package dry yeast
1/4 cup warm water
1/4 cup shortening
1/4 cup sugar
1 cup milk, scalded, or 1 cup water
1 teaspoon salt
1 egg, beaten
3-1/4 to 4 cups flour
Dissolve yeast in warm water.
In large bowl, combine shortening and sugar. Pour hot milk or water over mixture. Cool to lukewarm. Add 1 cup flour and beat well. Beat in yeast mixture and egg.
Gradually add remaining flour to form soft dough, beating well.
Brush top of dough with softened shortening. Cover and let rise in warm place until double, 1-1/2 to 2 hours. Punch down and knead. Form rolls. Let rise again until doubled. Bake according to variation instructions below.
Divide dough in half. Roll each half into a rectangle approximately 12 x 8-inches. Spread with butter and sprinkle with a mixture of 1/2 cup brown sugar and 1 teaspoon cinnamon. Roll as a jelly roll. Cut into 1-1/2-inch slices. Place rolls in greased pans about 3/4-inch apart. Let rise and bake at 350 degrees for 30 minutes. Cool and spread with confectioners' sugar icing.
FOR PECAN ROLLS - Place 1/2 cup pecans in bottom of each of two greased 9-1/2 x 3-inch pans. Make syrup by heating slowly; 1/2 cup brown sugar, 1/4 cup butter, and 1 tablespoon light corn syrup. Divide this syrup in half and pour half over each pan of pecans. Make rolls as in variation number 1, cutting sugar to 1/4 cup, and place on top of pecans and syrup. Let rise until doubled and bake at 375 degrees for about 25 minutes. Remove from oven and turn pan upside down onto a flat plate. Syrup will run down through the rolls and pecans will be on top.
Make rolls as in variation number 1, but sprinkle with raisins before rolling up. Bake as in number 1.
Makes 2 dozen