Cinnamon Rolls

1/2 c shortening
2 t salt
3/4 c sugar +1 t sugar
1/2 c + 4 T butter
4 1/2 t yeast
7 1/2 c flour
3 large eggs

Early in the day or the day before:
In large bowl, combine shortening, salt, 3/4 cup sugar and 1/2 c butter.  Pour in 1/2 c boiling water over mixture and stir until blended.

In small bowl, sprinkle yeast and 1 t sugar over 1/2 c warm water.  Stir to mix slightly.  Let rest 5 minutes.

To mixture in large bowl, add flour, eggs, yeast mixture, and 1 c cold water.  Mix well.  Dough will be sticky.  Cover bowl with plastic wrap; refrigerate 5 hours or overnight, stirring down dough  if necessary.

On floured surface, roll half the dough into 18" by 12" rectangle.  Melt 2 T butter and spread over rectangle.  Spread 1 c brown sugar on butter and sprinkle generously with cinnamon.  Beginning with the long side, roll up, jelly-roll fashion.  Pinch the seam to seal.  Cut into 1" thick slices and place on 2 greased cookie sheets, 1" apart.  Let rise until doubled, about 1 hour.  Bake at 350 degrees for about 15-18 minute or until golden brown.  Repeat with remaining dough.  Frost with your favorite glaze.  Yield: 36 rolls using all the dough.