Fronie's Homemade Cinnamon Rolls

Dissolve 1 teaspoon of sugar in water (110° to 115°), then add yeast and let dissolve and foam.

Scald the milk, remove from heat and add shortening, sugar and salt.

When milk mixture cools to lukewarm, add the yeast mixture and beaten eggs.

Add 2 cups flour and beat with mixer, add remaining flour slowly until dough is stiff, elastic and non-sticky.

Turn out on floured cloth and knead 6 to 8 minutes.

Place in greased bowl and flip over until all is covered.

Place in unheated oven and cover with cloth.

Boil a pan of water and place in the bottom of the oven.

Keep oven door closed until dough doubles in size.

Punch the dough in the middle to release air, then turn out on floured surface and roll into large rectangle.

Brush with melted butter (approximately 3/4 stick).

Sprinkle with 2 cups brown sugar and dust entire surface with cinnamon.

Sprinkle with finely chopped pecans, if desired. Roll up like a jelly roll and slice 1-inch thick.

Place in greased pan, cut side down.

Be sure they are 1 inch apart.

Allow dough to rise, uncovered, the same as before until doubled in size.

Bake at 350° until light brown.