Method

• Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes; stir. Set aside for use in Step 3.
• Place water, eggs, sugar, milk, and salt in mixer bowl. Using dough hook, mix at low speed just until blended.
• Add flour and yeast solution. Mix at low speed 1 minute or until all flour mixture is incorporated into liquid.
• Add shortening; mix at low speed 1 minute. Continue mixing at medium speed 10 minutes or until dough is smooth and elastic. Dough temperature should be between 78 F. to 82 F.
• FERMENT: Cover. Set in a warm place (80 F.) about 1-1/2 hours or until double in bulk.
• PUNCH: Divide dough into 3 pieces, 1 lb 5 oz each; shape into a rectangular piece. Let rest 10 to 20 minutes.
• MAKE-UP: Roll each 1 lb 5 oz piece of dough into a rectangular sheet, about 18 inches wide, 36 inches long, and 1/4 inch thick.
• Melt butter or margarine. Brush 1/2 cup on each sheet of dough. Set aside remainder for use in Step 4.
• Prepare 1 recipe Cinnamon Sugar Filling. Sprinkle 1-1/2 cups cinnamon sugar mixture over each sheet of dough.
• Roll each piece tightly to make a long slender roll. Seal edges by pressing firmly. Elongate roll to 35 inches by rolling back and forth on worktable. Brush 2 tablespoons of butter or margarine on each roll.
• Slice each roll into 1 inch wide, using dough cutter.
• Place cut side down on lightly greased sheet pans in rows 5 by 8.
• Proof at 90 F. to 100 F. until double in bulk.
• Bake at 375 F. for 20 to 25 minutes or until golden brown or in 325 F. convection oven 15 minutes.
• Cool.
• Glaze, if desired, with Vanilla Glaze. Brush about 1 cup on rolls in each pan.