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Cinnamon Rolls

1 compressed yeast cake in 1/2 cup lukewarm water. 3 eggs lightly beaten. 1/3 cup Cottolene. 2/3 cup sugar. 1 teaspoon salt. 4 tablespoons granulated sugar. 1/2 teaspoon cinnamon.

Flour.

Supplementary Recipes PROCESS: Prepare a sponge when scalded milk is lukewarm by adding two cups flour and dissolved yeast cake; beat thoroughly; cover and set to rise. When light, add well beaten eggs, Cottolene worked to a creamy consistency, sugar, salt and flour enough to knead (about six and one-half cups). Knead until smooth and elastic. Roll out to one-fourth inch thickness, spread generously with soft butter, sprinkle thickly with sugar and cinnamon, mixed and sifted. Roll like jelly roll; cut off slices one-half inch thick; set them close together, cut side down, in a greased dripping pan. Brush between rolls with melted Cottolene, cover and set to rise. When light, bake thirty minutes in a moderate oven, remove from oven and brush over with white of egg diluted with two tablespoons cold milk. Return to oven to brown; repeat, to make them glossy.