Cinnamon Sweet Rolls

1 cup warm milk

1 cup lukewarm water

4-5 teaspoons dry yeast

1/2 cup shortening/lard/tallow

1/2 cup sugar

1-1/2 teaspoons salt

3 eggs beaten

7 cups all purpose flour

1/2 teaspoons nutmeg

6 tablespoons melted butter

1-1/2 cups brown sugar

1 tablespoons cinnamon

1 cup raisins (optional)

Warm the milk in a saucepan on low to medium heat. Add in sugar, salt, and shortening (or other fats)

Dissolve the yeast in the lukewarm water.

Combine the water, yeast, and eggs into the saucepan of milk mixture.

In a large mixing bowl, combine the saucepan of milk/yeast/egg/sugar/etc mixture and the flour, beat well by hand or stand mixer.

Knead lightly on flour dusted dough board. Knead enough that the dough is elastic and easy to handle.

Place dough ball into a greased bowl, cover, let stand in a warm place approximately 2 hours or until double in bulk.

When the dough has risen, divide into 2 portions.

Roll into oblong pieces 1/4 to 1/2 inch thick.

Brush the rectangles with melted butter and springle with brown sugar and raisins if desired.

Roll like a jelly roll and cut slices 1/2 to 1 inch thick with a sharp knife or dental floss.

Place slices 1 inch apart on a parchment lined cookie sheet or casserole pan with cut side down.

Let rise in a warm place until the size desired, or about an hour.

Bake at 400 degrees for 20-25 minutes.

Use your favorite frosting to ice them.