Dissolve yeast and 1/4 C sugar in 1 C
warm water. Set aside until foamy.
Mix 1/2 C sugar salt, evaporated milk, Crisco and egg yolks in
a large bowl until well blended. Add the hot water and mix. Add 4 C
of the flour and mix well. Add the yeast mixture and blend well.
Add remaining 6-1/2 C flour one at a time, you should have a nice, elastic
dough that is just barely sticky to the touch. Let rest for 5 minutes. Knead
50 times then shape into two long loaves. Let rest 10 minutes. Roll
loaves into rectangles 1/2" thick. Brush with melted butter and sprinkle
with the sugar and cinnamon mixture. Moisten the upper edge of
the dough with water then roll from bottom to top and pinch to seal.
Using a sharp knife, cut dough into 2" rolls. Place side by side
in a greased 10" X 14" pan. Cover lightly with a dish towel and allow
to rise until doubled in bulk (15 min for fast-rise yeast) then bake at 325° for
30 minutes or more until golden on top. Allow to cool in pan. Drizzle
icing over top and wait for the compliments!
Icing: About 2 C powdered sugar, 2 tsp. Mapline
or 1 tsp. vanilla and enough milk or cream to
make a drizzle. 3-4-5 dozen?, depends on size.