Recipe courtesy of Audrey Wright

Audrey received her nickname from her eldest granddaughter, Margaret (21). This recipe was originally Lucy Dean's recipe and Audrey changed it a bit and made it her own and the grandchildren named it "Audie's Famous."

Ingredients PART 1:
2 packets active dry yeast
1 cup butter flavored shortening
2 eggs
6 heaping cups flour
2 teaspoons salt
2/3 cup sugar

Method PART 1:
Mix two packets of yeast into one cup of warm/hot water. Set aside. Put one cup water into a quart measuring cup. Scoop the cup of shortening into the water and put in microwave and heat for one minute. Stir until shortening is melted completely. Put two eggs in a large mixing bowl and set aside. In a separate bowl, add the six cups of flour and sprinkle the salt on top. Set aside. Add the sugar and whisk together. Add softened yeast and whisk. Add shortening/water mixture and whisk. Add flour/salt mixture and whisk, then mix well with a spatula. Cover tightly with plastic wrap and refrigerate overnight.

Ingredients PART 2:
Cooking spray
3/4 cup sugar and 3/4 cup best quality cinnamon, mixed well (or to taste, i.e., more or less sugar or cinnamon as desired)
1/2-1 stick of butter, as needed
1-1/2 cups powdered sugar
1/2 teaspoon vanilla
1/8 cup skim milk (or more if necessary)

Method PART 2:
Spray five 8 x 8 cake pans with cooking spray. Mix cinnamon and sugar well. Put butter in microwave-safe dish, cover with a paper towel (to prevent splatters) and melt. Roll 1/5 of dough on floured surface in oblong shape to just under 1/4 inch thick. Coat dough with melted butter and sprinkle generously with cinnamon-sugar mixture. Roll dough into jelly roll about 1-1-1/2 inches in diameter. Cut into 3/4-inch slices and put slices in pan. Place rolls in a 6 x 6 arrangement in the pan. Set aside for 2 hours before baking.

Bake at 400 degrees for 13-16 minutes, but check because baking times vary and you don’t want them to become overbaked. When they are done, run a stick of butter over the browned tops.

While rolls are cooling, mix the powdered sugar with the vanilla and slowly add 1/8 cup skim milk. Add more milk as necessary to yield pouring consistency. Drizzle glaze on top of rolls and cool completely before storing.

Yield: 5 pans of rolls. May be frozen.