Cinnamon Rolls
3 T yeast
1 c butter
5 eggs
2 tsp salt
1/2 c warm water
3 c milk, scalded
1 c sugar
12 c flour
Dissolve yeast in warm water. Put butter in milk after it is scalded. Set aside til lukewarm. Beat eggs and add sugar then add yeast, salt, and milk. Add the flour. Dough should be quite sticky. Let rise until double in size. Divide in half and roll out. Cover with butter, brown sugar, and cinnamon. Roll up and cut to an inch. Put in baking dish and let rise to fill the dish. Bake at 350 for 15 minutes. Makes about 3 1/2 dozen large rolls.
Frosting:
1 c butter
2 c brown sugar
2/3 c milk
Heat butter, brown sugar, milk. Turn off burner and add powdered sugar enough so it is still runny to frost rolls.
Note: Butter is what gives these rolls their extreme softness. Don’t use margarine. GOOD LUCK.