In a large bowl, mix together warm water and 1 tablespoon sugar. Sprinkle yeast over the top, lightly stir, and let it stand for about 10 minutes or until foamy.
In a separate large baking pan; add flour ,1 cup sugar, shortening; using your fingers; mix together, until the shortening barely noticeable.
In a small bowl, blend; milk, eggs, and salt together; and add into the yeast mixture, stir.
Gradually; add the wet ingredients into the flour mixture; using a wooden spoon or your hands until the dough pulls away from the sides of the bowl and starts to form a ball. Leave in large pan.
Cover with a hot, damp towel and set in a warm place to rise until doubled in bulk, about 45 minutes.
When the dough has risen, pour melted butter over the top and knead for about 2 minutes. Let the dough rest for a few minutes, then roll out on a lightly floured surface to 1 inch thick.
For Hot Rolls
Cut dough into 2-inch squares, roll the squares into balls, and place them in greased pans about 1 inch apart. Let rise again until doubled in size. The dough can also be refrigerated and left to rise overnight for baking the next day.
Bake rolls for about 12 minutes or until golden brown.
For Gooey Cinnamon Rolls
Make Dough Recipe as instructed. Mix the Cinnamon Roll mixture in a separate bowl.
Cut dough into 2-inch squares, roll the squares (with your hands) into long 6-inch strips, dip each strip into the cinnamon mixture and wrap into a knot.
Place the cinnamon knot into a pan and repeat this and place the cinnamon knots next to one another. Pour leftover cinnamon/butter mixture over the knots. Let rise again until your desire size of Cinnamon Rolls, then bake for about 12 minutes at 400F.
NOTE: The cinnamon knots in the pan may be refrigerated before the second rising and baked the next morning. This is convenient and easy for the Holidays!