In a bowl dissolve yeast in water. In another bowl combine sugar and eggs. Add the melted shortening, butter and milk. Add yeasted water and stir to combine. In a large bowl stir flour and salt together. Add flour a cup at a time to yeast mixture and mix until thoroughly incorporated. Knead mixture until semi-smooth. Transfer dough to a buttered bowl, cover and place in a warm spot to rise for one hour. Roll out dough in a rectangle (approximately 24 inches by 10 inches) and to a thickness of 1/4- to 1/2-inch. Brush dough with melted butter. In a bowl combine sugar, brown sugar and cinnamon. Sprinkle mixture over melted butter, covering all the dough. Along long side of rectangle roll dough up, like a rug. Trim ends and slice roll into sixteen 1 1/2-inch rounds. Dip both sides of rounds in cinnamon-sugar mixture and arrange on greased sheet pan or in 2 buttered large cast-iron frying pans, cover and let rise for 30 to 40 minutes. In a bowl whisk together powdered sugar, vanilla and milk, cover and set aside. Bake at 400 degrees for 15 to 20 minutes or until golden. Cool for 5 minutes and drizzle with glaze, if desired. This recipe yields 16 to 18 rolls. Recipe Source: TASTE with David Rosengarten Courtesy of MUFFIN MADNESS From the TV FOOD NETWORK - (Show # TS-4887 broadcast 12-04-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-27-1998 Recipe by: David Rosengarten