Sweet Roll Dough
1 package active dry yeast
1 cup warm water (105 to 115 degrees)
1/3 cup dry milk
1/3 cup sugar
1/3 cup shortening
1 tsp. salt
3 1/2 cups flour
+ flour for kneading
Dissolve yeast in warm water in a large bowl.
Stir in milk, sugar, shortening, egg, salt and 2 cups of the flour.
Beat by hand until smooth.
Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface.
Knead until smooth and elastic, minimum of 5 minutes.
Place in a greased bag and refrigerate overnight.
The next day, remove dough from refrigerator and allow to return to room temperature.
Punch down and roll into a rectangle.
Spread dough with softened butter, leaving one long edge "naked".
Sprinkle with sugar and cinnamon mixture...be sure to leave the one long edge "naked".
Stretch and roll toward the "naked" edge, and seal.
With seam side down, cut into 16 rolls.
Place cut side down in a greased 9 x 13" baking pan.
Bake at 375 degrees for 18 to 20 minutes.
Drizzle with Powdered Sugar Glaze.