Cinnamon Bread (Sweet Roll Dough)

¼ c. warm water

1 package active dry yeast

¾ c. lukewarm milk

¼ c. sugar

1 t. salt

1 egg

¼ c. shortening

3 ½-3 ¾ c. flour

Scald milk and cool to lukewarm. In a bowl, dissolve yeast in water. Sift flour and measure. In a mixing bowl, combine and mix the milk, sugar, salt, egg, and shortening and half of flour to yeast. Mix with spoon until smooth. Add enough remaining flour to make a dough that’s easy to handle. Turn onto lightly floured board, knead until smooth, about 5 minutes. Turn dough into greased bowl, turn once and leave greased side up. Cover with cloth. Let rise in warm place about 90 minutes. Punch down dough and let rise again until nearly double in bulk (about 30 minutes).

Roll dough into oblong, 16 by 8 inches. Sprinkle with mixture of 3 tablespoons sugar and 2 teaspoons cinnamon. Roll dough tightly, starting with narrow end. Seal edge. Place sealed edge down in a well greased loaf pan, 9 by 5 by 3. Again, let dough rise until double (about 50 minutes). Preheat oven to 375 degrees. Bake about 35 minutes or until nicely browned.