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1 1/2 c. whole milk
1/2 c. lukewarm water
1/2 c. sugar and pinch of salt
2 pkg. yeast
1/2 c. Crisco
5 1/2 c. plain White Lily flour

In pan, bring milk just to boiling. Remove from heat. Add Crisco, sugar and salt. Let cool to lukewarm. Add yeast to 1/2 cup lukewarm water and dissolve. Slowly stir flour into Crisco, milk and sugar mixture. Beat well with spoon. Stir in yeast mixture. Mix well. Knead this mixture. Place in greased bowl. Let rise 1 1/2 hours or until double in size. Punch down. Shape into rolls or roll out in rectangle and spread with melted margarine and sprinkle with cinnamon, sugar, nuts or raisins. Roll up and slice. Place in pans. Let rise until double in size, about 45 minutes. Bake at 350° for 15 minutes.

To make icing, cream 1 stick margarine, 1 box powdered sugar and 1 teaspoon vanilla with enough milk for desired consistency.

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