Instructions: HEAT THE MILK WITH THE SHORTENING, SALT AND 1/2 CUP SUGAR. HEAT UNTIL SHORTENING MELTS BUT DONT BOIL. LET COOL TO TEPID, THEN WHISK IN EGG AND VANILLA. DISSOLVE YEAST IN WATER WITH 1 TEASPOON SUGAR. COMBINE 3 1/2 CUPS FLOUR WITH YEAST AND MILK MIXTURES TO FORM A RAGGED DOUGH. TURN THIS DOUGH OUT ON A LIGHTLY FLOURED SURFACE. CLEAN AND BUTTER THE BOWL. KNEAD DOUGH 8 MINUTES, UNTIL SMOOTH AND ELASTIC. RETURN TO BOWL. COVER AND LET RISE, IN A WARM PLACE, UNTIL DOUBLED IN SIZE. PUNCH DOWN, ROLL OUT TO 1/4 INCH THICK ON A LIGHTLY FLOURED BOARD. BRUSH WITH MELTED BUTTER. MIX REMAINING SUGAR AND CINNAMON AND SPRINKLE OVER THE DOUGH. ROLL UP LIKE A JELLY ROLL. CUT 1 1/2 SLICES, USING A SHARP KNIFE. PLACE CUT SIDE UP ON A GREASED BAKING SHEET, COVER AND LET RISE ABOUT 45 MINUTES. BAKE AT 325 DEG F. FOR 25 MINUTES OR UNTIL LIGHT GOLDEN BROWN. REMOVE TO A WIRE RACK. MAKE ICING BY BLENDING POWDERED SUGAR, BUTTER AND ENOUGH WATER TO MAKE A RUNNY CONSISTANCY. DRIZZLE OVER WARM ROLLS.

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