Rome Family Cookbook
By Mary Rome Funk

Instructions

Combine in large bowl: cream sugar shortening. Add: eggs, salt, and water. Dissolve yeast in 1/4 C. warm water. Add to mixture.
Add 3 C. flour and beat hard. Add 3 more C. flour. Knead. Let rise until double in bulk. Knead again. Let rise. Roll out on board. Butter and sprinkle with brown sugar and Cinnamon. Add raisins if desired. Roll up and slice.
FOR EACH 9 by 13 pan add: whipping cream and brown sugar. Warmed on stove to dissolve. Sprinkle with nuts if desired. Place rolls in pan. Let rise. Bake at 350 degrees for 30-35 minutes Turn upside down on board.