Here is the recipe I use, it will make at least twice as much as a frozen loaf.
3 packages yeast
1/2 c warm water (Warm, not hot. If you get it too hot the yeast won’t do it’s thing.)
1 TBSP sugar
2 c boiling water
1 cup shortening
3/4 c sugar
2 tsp salt
4 eggs, beaten
7-8 c flour
Optional: pecans or raisins
In a small bowl pour the dry yeast, add warm water and then sprinkle the sugar on top and give one gentle stir. Let it sit while you boil the water.
Put shortening, sugar and salt in a large bowl, pour boiling water over them and stir until shortening melts. Add 4 cups of the flour and the eggs and stir. Add the eggs so they are settled in a valley in the flour, because if you let them fall in the the hot, hot water they will cook. After stirring add the yeast mixture and remaining 3 or 4 cups of flour, mixing just until moist. Do not use a beater or over mix.
Cover with a warm damp towel and let rise for two hours.
Roll out dough onto a floured counter top into a large rectangle as mentioned above. Pour 1/4 c melted butter onto the dough and spread it out even. I just do this with my clean hands.
Sprinkle cinnamon sugar mixture (3/4 c sugar and 1 1/2 tsp cinnamon) evenly over the dough. Roll up and slice as I mentioned above. (You would add raisins or pecans before rolling if you want them.)
Set them on baking pans two inches apart, let them rise again until they double in size.
Rub together 1/2 c flour, 2 TBSP Sugar, 1 1/2 tsp cinnamon, and 2 TBSP butter. This should be crumbly, not a smooth mixture. Sprinkle over rolls and bak at 350 for 12-18 minutes, until lightly browned.
1 c poweded sugar, 1 TBSP milk, 1 tsp vanilla, blend all three until smooth, drizzle on the top of the rolls after removing from the oven.