1-½ cups luke warm milk
½ cup sugar
2 tsp salt
2 pkgs dry yeast
½ cup warm water
2 eggs room temperature
½ cup shortening
6-1/2 cups flour

Mix water, milk, sugar, salt and yeast. Wait until yeast begins working (and you see bubbles). Then add eggs, shortening, and flour. Start with 4-1/2 cups flour then then continuing mixing in final 2 cups.

On flour covered surface, knead dough. If necessary, continue adding small amounts of flour to dough until dough stops sticking to hands and surface.

Let dough rise until it doubles in bowl covered with damp cloth, punch down and let rise again (1 hr).

Divide up dough into 2 or 3 balls. Roll each one at a time on floured surface in a rectangle design about 1/4 inch thick.

For dinner rolls, cut flat dough into triangles and roll each triangle up (starting with wide side), place on buttered or greased cooking pan and let rise.

For cinnamon rolls, spread with margarine and sprinkle with sugar and cinnamon. Start at one of the long ends and roll. Cut rolled tube at approxmately 3/4 inch intervals. Turn each roll sideways and put individually on cooking pan.

For Christmas rolls, put rolled tube on a buttered or greased cooking pan and form into a circle or wreath shape. Cut into dough to make pieces, starting from from outside and don't cut all the way through. Turn each roll sideways.

Then let rise again (30 Mins). Bake dinner rolls at 375 and cinnamon rolls at 350.