Heat on stove to just boiling:
4 c. milk
3 T. shortening
3 T. sugar
Turn off and cool...until you can put your finger in milk without scalding.
Add 2 beaten eggs.
1 c . warm water
1-2 pkgs yeast
1 T. sugar
When yeast becomes active....pour into milk mixture.
Start with 5 c. flour of choice, mix in milk mixture. Continue to add flour until the dough pulls away from sides. (Easiest way to to work with your hands).
Cover and place in a warm room (or oven with light on). Let rise double in size...punch down and pull away from sides...let rise again. (First rise cant take 45 minutes, the second 20-30 minutes).
Flour surface and roll dough into large rectangle about 1/4 inch thick.
Cover dough with softened butter, white sugar, brown sugar and cinnamon. Starting at one end roll dough into log...cut about 1/2 inch thick slices and place in prepared pans..(prepare pan with dabs of butter, white and brown sugar and cinnamon). Give rolls a little room in the pan. Let rise to double their size. Bake at 350 degrees for 30-30 minutes. A good test is to gently push down on a center roll...if it pops up it is baked. Let cool 10 minutes and flip them out on foil. The caramel from the pan runs down them and make them yummy!