INGREDIENTS

INSTRUCTIONS

Beat eggs until frothy; set aside.  In large bowl, add boiling water
to shortening, sugar and salt.  Add 1 cup lukewarm water. In separate
bowl, dissolve yeast in 1/2 cup lukewarm water. When first mixture is
lukewarm, add yeast mixture.  Add flour until batter is beatable,  then
keep adding until you can barely handle sticky dough. Knead  lightly to
mix. Dough should be slightly sticky.  Put in well-greased  bowl and
cover loosely. Place in warm area to rise.  When dough has  doubled in
size and is very light, punch down and divide into 4 equal  pieces. I
usually make a half-batch of each kind.  To make crescent  rolls, roll
each piece to 10 inches in diameter.  Cut into 12  pie-shaped pieces.
Brush pieces with melted butter and roll up  tightly, beginning at wide
end. Seal points firmly.  Place on greased  baking sheets, about 1 inch
apart with points tucked under.  Let rise  until doubled in bulk. Bake
at 400 degrees for 15 minutes. While  still warm, brush with melted
butter. To make cinnamon rolls, brush 4  pieces of dough with melted
butter, then sprinkle with cinnamon-sugar  mixture and raisins. Roll up
jellyroll-style and cut each into 12  pieces. Bake at 375 for 20
minutes. Glaze rolls while still hot.  Makes 48 rolls. GLAZE: Combine
ingredients and beat until smooth and  pretty thin. Spread over hot
rolls.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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