• 2 packages dry yeast
• ½ cup warm water (105 to 115 degrees)
• 2 cups warm milk (105 to 115 degrees)
• ½ cup sugar
• 2 eggs
• 2 tablespoons salt
• ½ cup shortening or salad oil
• 6-7 cups flour
• 2 additional cups sugar
• ½ cup half and half
• 4 tablespoons butter, softened

In large bowl, dissolve yeast in water. Stir in milk, half cup of sugar, eggs, salt, and shortening or oil. Add enough flour (about 3-4 cups) to make a soft dough that pulls away from the sides of the bowl. Place dough on floured surface, then generously butter the inside of the mixing bowl (don’t bother to wash it first). Knead the dough up to 10 minutes, adding flour one half cup at a time when the dough gets sticky. When dough is smooth and elastic, put in buttered bowl, cover with towel and let rise until doubled.

Punch dough down, put it back on the floured surface, and roll it out to ½-inch thickness. Cut into 3 x 5 rectangles.

Combine 2 cups sugar, half and half, and butter and mix until smooth. Place about 1 tablespoon of sugar mix in center of each rectangle; fold over and pinch edges together to seal. Place long seam toward center, around edge of 9-inch pie plate (last roll will curl up into center). Continue until three pie pans are filled. Spread remaining sugar mix over rolls, and let rise until doubled.

Preheat oven to 350 degrees. Bake for 20-25 minutes or until golden brown.

Photo by LAUREN GRAY on Unsplash