<http://schema.org/recipeInstructions>
" EARLY IN DAY OR DAY AHEAD: In large bowl, combine  shortening, salt, 3/4 cup sugar, and 1/2 cup margarine or butter (1 stick). Pour 1 cup boiling water over mixture and stir until blended. In small bowl, sprinkle yeast and 1 teaspoon sugar over 1/2 cup warm water (105 to 115 degrees F.); stir to mix slightly. Let rest 5 minutes. To mixture in large bowl, add flour, eggs, yeast mixture, and 1 cup cold water, stirring to mix well. Dough will be sticky. Cover bowl with plastic wrap; refrigerate 5 hours or overnight, stirring down dough, if necessary. ABOUT 1 1/2 HOURS BEFORE SERVING: In small saucepan over low heat, melt 4 tablespoons margarine or butter (1/2 stick). Remove dough from refrigerator; divide into 4 pieces. On floured surface, with floured rolling pin, roll 1 dough piece into 11-inch round. Brush lightly with some melted margarine or butter. Using a pizza cutter or knife, cut dough round into 16 wedges. Starting at curved edge, roll up each wedge toward point; curve ends in slightly toward each other. Place rolls, point-side down, about 1 inch apart, on greased large cookie sheet. Repeat with remaining dough pieces, using a large cookie sheet for rolls from each piece. (If you don&amp;#039;t have 4 cookie sheets, work with 2 pieces of dough at a time and keep remaining dough refrigerated.) Cover; let dough rise in warm place (80 to 85 degrees F.) until doubled, about 1 hour. Preheat oven to 375 degrees F Place 2 cookie sheets on 2 oven racks and bake rolls 15 to 20 minutes, switching cookie sheets between upper and lower racks halfway through baking, until rolls are  lightly brown. With pancake turner, remove rolls to wire racks to cool. Each roll: About 100 calories, 4 g fat, 10 mg cholesterol, 100 mg sodium. FOR CINNAMON ROLLS: On floured surface, roll half the dough into 18&amp;quot; by 12&amp;quot; rectangle. Melt 2 tablespoons margarine or butter (1/4 stick) and spread over rectangle. Spread 1 cup packed brown sugar on the margarine and sprinkle generously with ground cinnamon.  Beginning with the long side, roll up, jelly-roll fashion. Pinch the seam to seal. Cut into 1-inch-thick slices and place on 2 greased cookie sheets, 1 inch apart. Let rise until doubled, about 1 hour. Bake at 350 degrees F for 15 to 18 minutes or until golden brown. Repeat with remaining half of dough. Frost with your favorite glaze. Yield: 36 rolls using all the dough, or 18 rolls using half. Each cinnamon roll without glaze: About 235 calories, 8 g fat, 18 mg cholesterol, 200 mg sodium."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a5002/grammas-rolls-1619/?src=shelter_footer>