Directions:
Soften yeast in 1 cup lukewarm water, 95 degrees, for 5 to 10 minutes.  Measure sugar, salt and shortening into mixing bowl. Add 1 1/4  cups water and stir until sugar and salt are dissolved and the shortening is melted.  When mixture is lukewarm, add the softened yeast.  Add the egg and beat until well mixed.

Sift dry milk with about half the flour and beat vigorously with a wooden spoon, at least 75 strokes.  Add enough more flour to make a soft dough, adding 1 cup  at a time.  Turn dough out onto a floured board and allow dough to rest 10 minutes; cover it with wax paper to prevent drying.  Grease the mixing bowl. Knead the dough until it is smooth and satiny, about 5 to 10 minutes, or until the dough springs back when you press it with your finger.

Shape the dough into a ball and place it in the greased bowl.  Grease the surface of the dough lightly with melted fat or oil.  Cover and let rest until dough doubles in bulk and retains the imprint of your finger when you press it.  Punch down the dough.  Roll out half the dough into an oblong 9 x 18-inch and 1/4 thick.  Brush with melted butter and sprinkle with cinnamon and brown sugar.  Roll dough jellyroll fashion and seal the edge.  Cut in one inch slices.  Place, cut side down, on greased baking sheets.  Let dough rise again until double in bulk.  Brush them with melted margarine before and after baking.  Bake at 325 to 350 for 15 to 20 minutes.  Makes 3 dozen.