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2 pkg. active dry yeast
3 c. lukewarm water
1/2 c. margarine
1/4 c. shortening
3/4 c. sugar
2 tsp. salt
2 eggs
10 c. sifted flour
1 c. maple-flavored syrup
1/2 c. margarine
1 c. brown sugar, firmly
melted margarine
ground cinnamon

Sprinkle yeast on lukewarm water; stir to dissolve.
Add 1/2 cup margarine, shortening, sugar, salt, eggs and 2 cups
flour. Beat until smooth. Gradually add enough remaining
flour to make a soft dough. Place dough in lightly greased
bowl. Cover, let rise 1 1/2 hours.
Combine syrup, 1/2 cup margarine and brown sugar in
saucepan. Heat until sugar dissolves, stirring occasionally.
Cool to lukewarm. Pour syrup mixture into two, 9 x 13-inch
pans. Roll 1/2 dough in a 14 x 12-inch rectangle. Spread with
melted butter, sprinkle on cinnamon. Roll up, cut into 12
slices and place into prepared pan. Repeat with remaining
dough. Let rise 45 minutes. Bake at 375 degrees for 30 minutes.
Remove from pans over wax paper. Makes 24 extra large rolls.

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