Here is one that was given to us by my aunt who worked in the LAUSD during the 50's-70's, for the rolls.
Preheat the oven to 400 degrees
Bake the rolls for about 12 minutes, or until golden brown.
3 cups warm water
1 tablespoon white sugar
2/3 cup white sugar
3 (.25 ounce) envelopes active dry yeast
1/4 cup milk
1 tablespoon salt
10 cups all-purpose flour
1/4 cup shortening
1/4 cup butter, melted Method
In a large bowl, mix together the warm water and 1 tablespoon sugar. Sprinkle the yeast over the top, and let it stand for about 10 minutes, until the yeast is foamy.
Mix the milk, eggs and salt into the yeast. Measure the flour into a separate bowl, add 2/3 cup sugar, and crumble the shortening into it using your fingers until it is barely noticeable. Gradually stir the flour into the wet ingredients. Mix using a wooden spoon until the dough pulls away from the sides of the bowl and starts to form a ball around the spoon. Cover with a hot wet towel that has been wrung out, and set in a warm place to rise until double in bulk. This should take about 45 minutes.
When the dough has risen, pour the melted butter over it, and knead for about 2 minutes. Let the dough rest for a few minutes, then roll out on a lightly floured surface to 1 inch thick. Use a knife to cut into 2 inch squares. Roll squares into balls, and place into greased round pans, spacing about 1 inch apart. Let rise again until doubled in size. You could also refrigerate the dough, and let it rise overnight for baking the next day.
Note: The dough will be thick and so are the rolls. You may want to make them a tad smaler, however the taste is very delicious!
BUTTER CINNAMON ROLLS (I USED TO LOVE THESE! )
2 Cups Self Rising Flour
1/2 Cup Shortening -
1/2 Cup Milk -
1 stick (1/2 Cup) Butter, softened (or margerine)
1/4 Cup Sugar
1 teaspoon cinnamon
2 Cups milk
2/3 Cups Sugar
1 teaspoon vanilla
In large bowl, mix together flour and salt. Cut shortening in really well with a fork. Stir in milk. On a floured surface, dump out dough and press together with your hands to form a ball. Roll out into a rectangle (about 7×10 in size). Spread softened butter over dough and then sprinkle 1/4 cup sugar and cinnamon over top. Roll it up like a jelly roll and press it together lightly. Cut into nine slices about one inch thick each. Place into a lightly greased 8×8 baking dish.
In medium sauce pot, combine all milk sauce ingredients. Heat over medium heat, stirring constantly, until mixture begins to bubble lightly. Pour over rolls in pan. Bake at 350 for 30-40 minutes, or until rolls are lightly browned on top. Allow to sit for a few minutes once it is done for the rolls to soak up more sauce. After you put each roll on a plate, spoon more sauce over it.