Recipe - Barbaras Cinnamon Rolls

One half cup Lukewarm water (105 F to 115
F)
2 Envelopes dry yeast
1 teaspoon Sugar
1 One half cup Milk
6 tablespoon (Three fourths stick) butter
2 teaspoon Salt
One fourth cup Sugar
5 One half To 6 cups allpurpose flour
2 Eggs, beaten
One half To Three fourths cup (1 to 1 1/2
sticks) butter, melted
1 One half cup Sugar
1 One half teaspoon Cinnamon

Makes 48 rolls

Butter muffin tins; set aside. Mix together water, yeast and sugar in
small bowl and let proof until foamy, about 10 minutes.

Combine milk, butter and salt in small saucepan. Place over medium heat and
bring to boil, stirring occasionally. Pour into large mixing bowl. Add 1/4
cup sugar and 4 cups flour 1 cup at a time, mixing thoroughly after each
cup of flour is added. Add eggs and mix with dough hook on low speed 3 to
4 minutes. When dough has cooled to lukewarm, add yeast and remaining
flour. Mix on medium speed 4 to 5 minutes, scraping bowl several times.

Divide dough in half and roll into rectangular sheets One fourth inch thick. Brush
surfaces with melted butter. Combine sugar and cinnamon and sprinkle evenly
over dough. Roll up each sheet tightly and lay seam side down. Slice into
1/2inch rounds and place in muffin tins. Cover lightly and let rise in
warm draftfree area until doubled in bulk.

About 15 minutes before rolls are ready to bake, preheat oven to 400 F.
Bake rolls for 10 to 12 minutes, until light golden brown.

The House of Embers Lake Delton, WI. Bon Appetite