Basic Roll Dough, Cinnamon Rolls

This is my favorite roll recipe, I often use it for the Navajo Taco scones.
Basic Roll Dough/Cinnamon Rolls

1 package active dry yeast (2 teaspoons)
¼ cup warm water
1 cup milk, scalded
¼ cup sugar
¼ cup shortening
1 teaspoon salt
3 ½ cups sifted all-purpose flour
1 egg

Soften yeast in warm water. (110 degrees). Combine milk, sugar, shortening, and salt; cool to lukewarm. Add 1 ½ cups of four; beat well. Beat in yeast and egg. Gradually add remaining flour to form soft dough, beating well. Place in greased bowl, turning once to grease surface. Cover and let rise till double (1 ½ to 2 hours). Turn out on lightly floured surface and shape as desired. Cover and let shaped rolls rise till double (30-40 minutes). Bake on greased baking sheet or in greased muffin pans in hot oven 400 degrees for 12-15 minutes. Bakes 2 dozen cloverleafs, butter fans, or bownots, or 3 dozen Parker house rolls.

Cinnamon Rolls
On lightly floured surface roll ½ recipe basic roll dough to 16x8-inch rectangle. Combine ½ cup brown sugar, 4 tablespoons butter, melted, 2 teaspoons ground cinnamon, and ½ cup raisins; spread over dough. Roll lengthwise as for jelly roll. Seal edge; cut in 1-inch slices. (I use dental floss or thread). Place cut side down in greased 9x9x2-inch pan. Cover; let rise till double (30-40 minutes). Bake in moderate oven, 375 20-25 minutes. Remove from pan. Frost with Confectioner’s Icing, if desired. Makes 16 rolls.

Confectioner’s Icing
Add light cream (or milk) to 2 cups sifted confectioner’s sugar for spreading consistency. Add dash salt and 1 teaspoon vanilla.