The dough of these rolls is refrigerated overnight and doesn't require a lot of kneading. It is a different method of putting the ingredients together and the rolls have a very nice texture, and lovely flavor.

1 package dry yeast
1/4 cup warm water
4 1/2 cups flour
1 teaspoon salt
1/2 cups sugar
1 cup solid shortening
1 cup scalded milk
3 eggs, slightly beaten
2 cups sugar or brown sugar **
4 tablespoons cinnamon
1/2 cup butter, melted
(Thin powdered sugar icing of your choice)

Dissolve yeast in water. Mix together flour, salt and 1/2 cup sugar in a large bowl. Cut in shortening with knife, then mix it in with fingers until mixture resembles coarse crumbs. Add milk, eggs and yeast mixture. Mix well. Dough will be sticky. Cover bowl with plastic wrap. Refrigerate dough overnight.

Mix together cinnamon and remaining 2 cups sugar. About 3 hours before baking, divide dough into two equal portions. Knead each portion on lightly floured surface until dough is smooth and elastic. Roll out each portion of dough to a large rectangle about one-eighth inch thick. Brush butter on surface to edges of each portion of dough. Sprinkle half of the cinnamon sugar mixture evenly over each rectangle. Roll dough, starting from long side, fairly tightly. Cut each roll into slices about 2 1/2 inches wide. Place slices, cut sides up, about 1 inch apart in two well greased pans or baking dishes, 9 by 13 inches. Cover pans with damp cloths. Let stand in warm place about 1 1/2 hours or until double in bulk. Bake in an oven preheated to 375 degrees (350 degrees for a glass dish) about 25 minutes or until golden brown and done in centers. A glass dish appears to give more volume to the rolls, and they rise faster in it than in a metal pan. Spread icing on top of rolls or serve them warm with butter.

When I made it, I had a lot of filling left, so I made pan goo out of it and the extra butter, with about a tablespoon of corn syrup. Just combine the ingredients in a saucepan until melted, pour into into the baking pan and distribute evenly. Place the uncooked rolls on it. When done, turn out on a rack set over a sheet pan to catch drips.