Everlasting Rolls

Scald milk on low temperature burner until is has a skim on the top. Add shortening and sugar to scalded milk and cool. Dissolve yeast in lukewarm water. Add 3 cups of flour to the yeast water and beat until smooth. Then add other ingredients. Knead lightly. Let rise until doubled (twice and punching down after each rise). While dough rises prepare the caramel in two 9 X 13″ cake pans. Roll out the dough into a 8″ X 12″ rectangle and spread with melted margarine. Sprinkle with white and brown sugar and cinnamon. Roll dough into a log. Cut 1″ rolls and place in baking pan. Let rise until doubled and then bake at 350° for 35 minutes.  Cool for 5 minutes, then invert pans onto a cookie sheet and let cool until ready to eat.

I like to prepare these rolls on Saturday for a Sunday breakfast, so I cover them and put them into the refrigerator overnight. In the morning I take them out and let them sit while the oven is heating up.