Recipe - Overnight Cinnamon Rolls

3 cup Lukewarm water
1 teaspoon Salt
1 pack Dry yeast; dissolved in 1/3
cup warm water & 1 tsp.
sugar
1 cup Sugar
2 Eggs; beaten
10 12 cups flour
1 Stick melted oleo.

FILLING
2 Sticks butter
2 cup White sugar
Lots of cinnamon

FROSTING
1 Bag powdered sugar
1 teaspoon Vanilla'3 Tbs. melted butter
Milk (enough to make a thick
drizzle)

Dissolve yeast in water and sugar (see above). In separate bowl, mix melted
oleo, salt, eggs, sugar. Add yeast mixture, then lukewarm water. Next add
flour to make a soft dough. cover with a towel. Punch down every hour for
45 hrs. Divide dough in half. Roll out (on floured board) to make a
surface of 12 inches by 18 inches or so, and spread with one stick oleo,
softened, 1 cup sugar and cinnamon, as desired. Fold and roll lengthwise
and cut into 1 One half inch rolls. Put in greased pans. cover with towel. Do
the same to the other half of dough. Let rise on counter overnight. Bake at
350 F. 1825 mins. and frost. Enjoy for breakfast!! Posted to BakeryShoppe
Digest V1 #178 by "William & Evelyn Hall" wchall@nevia.net on Aug 2, 1997