Cinnamon Rolls and Rolls

Ingredients:

3 cups milk
3/4 cup sugar
3 Tbs dry yeast
1/2 cup water
10 cups flour (maybe more)
5 eggs
1/2 cup vegetable oil
1 1/2 Tsp salt

***the above ingredients make the best rolls:  when you roll the dough out cut with a biscuit (round) cutter and dip in melted butter.  Fold over, pinch seams, and put in pan to rise.  Or shape into a ball and roll out into 12 inch circles.  Spread with softened butter and cut into pie shaped wedges.  Roll up from wide end to pointed tip.  Put in a pan to rise.  Bake at 375 degrees until golden brown.

melted butter
1/2 cup sugar
2 tsp cinnamon

Directions:
I use my bosch mixer for this.  Dissolve yeast in 1/2 luke warm water while milk is warming.  Add sugar and 4 cups of flour to warm milk.  Add dissolved yeast.  Mix thoroughly.  Let set for 20 minutes until mixture is bubbly.  Add mixture of beaten eggs, oil, and salt to the bubbly dough and mix.  Add rest of flour and mix until dough is a very thick consistency, but still a little sticky.  Cover and let rise until double in size.  Pour dough onto a dry surface covered with flour.  Gradually mix a little flour on the cabinet top in with the dough so it can be rolled out to about 1/2 inch thick.  Spread melted butter on rolled out dough and sprinkle with 1/2 cup sugar and 2 tsp cinnamon.  Roll up dough and cut with string or dental floss.  Put on greased cookie sheets.  Let rise again and bake at 375 degrees for 15 minutes or until golden brown.  Frost with icing.

Frosting:
3 Tbsp milk
3 Tbsp butter
Powder sugar to desired consistency

Recipe from Sandy Brough