Then add:

1 T. salt

3 eggs

10 1/2 c. flour

Mix together for 10 minutes, then sit for 10 minutes. 4. Oil cupboard (don’t use flour), dump out dough. Divide in half.

Press one half out into a rectangle. Spread with ¼ c. melted butter and then with cinnamon-sugar mixture. 6. Roll up tight, but not too tight.

Divide into 12 rolls and place on a greased cookie sheet.

Repeat with another half of the dough. Let rise.

Bake for 12-15 minutes at 400.

Cinnamon-Sugar:

1 c. sugar

1 T. cinnamon

Frosting:

1 cube butter

2 dashes salt

2 t. vanilla

6 c. powdered sugar

milk

Orange Rolls: Add orange concentrate to regular frosting

Chocolate Rolls: Add baking cocoa and a few drops of water to the regular frosting

Cream cheese Rolls: Add cream cheese to the regular frosting

NOTES: Recipe by Camille Paskett and Shanna Roberts

*1 cube of butter = 1/2 c.

*Orange concentrate is frozen orange juice.

*I just use regular flour, not self-rising.

*It really is 6 Tablespoons of yeast. I use SafInstant. I have never used the packets, so I don’t know the conversion.

*It really is 10 and 1/2 cups of flour.

*I have never frozen the dough. These are way too easy to make to bother with freezing them. But some people have.

*Rising time depends on how warm the house is, the humidity, etc. Just let them rise until they are big enough for you.

*I don’t know how many calories these are. Please don’t tell me.

*If you want half the rolls, just half the recipe.

*400 degrees Fahrenheit.

*I use the dough hook to mix it up.