4 to 5 cups bread flour

¼ cup shortening

¼ cup dry milk

1 tablespoons sugar

¼ teaspoon salt

2¼ cups water

3 packs ( ¼ -ounce each) dry yeast

Roll-in butter:

4 sticks cold butter

1/8 cup bread flour sifted

Cinnamon/sugar

mix:

1 cup sugar

1 tablespoon cinnamon

Sift the bread flour and set aside. Dissolve yeast in warm water (110 to 115 degrees).
Cream the shortening, dry milk, sugar and salt. Alternately add the yeast/water
mix and bread flour to the creamed shortening. Add the extra -cup if flour
seems really sticky. Let dough rest for 30 minutes in a bowl in the
refrigerator. While dough rests, mix together the roll-in butter and flour
until smooth. After dough has rested, roll out dough to a rectangle, about 16
inches by 12 inches on a floured surface. Roll out butter mixture to about ¼
-inch thickness on a floured surface. Pick it up and maneuver it on top of the
dough. It should be smaller than 16 inches by 12 inches because you want to
leave a 1-inch border around the dough. (The butter has to be cold enough to
roll out, which can be tricky. You can add a little more flour to the butter or
try putting it back into the refrigerator, but if you really can’t get the
butter to roll out, use a spatula and spread it over the dough.) Do a tri-fold.
Fold the dough on one short side over the middle, then the second short side
over that. Roll out dough lengthwise to same size as before.

Fold again.
Place dough on floured sheet pan, cover and let rest in refrigerator for 30
minutes. Repeat tri-fold method once more.

Roll out dough to rectangle once more. Brush melted butter (lightly) over entire
rectangle.

Sprinkle cinnamon-sugar mixture over entire rectangle.

Roll dough tightly (like a jellyroll) or as you would for cinnamon rolls. Cut roll into
-inch or 1-inch pieces, depending on size of roll desired. You will have a
loose end on each piece; tuck loose end underneath each roll. Let rise on
baking sheet until doubled in size, 45 minutes to 1 hour. Bake at 350 degrees
for 15 to 20 minutes or until light brown. Prepare caramel and spread on top
after baking. Optional: Prepare cream cheese icing and spread over caramel.

Makes 12 huge or 24 large buns.