Here it is, just for you!

 This recipe makes 2 9 X 13 pans of rolls, but is easy to ‘half’  for a smaller amount

 2 pkg. dry yeast

 2 eggs (rom temperature)

3/4 cup sugar (for the  half recipe I use 1/3 cup plus 1 tbsp)

3/4 cup margarine (shortening, butter or oil can be substituted, again 1/3 cup plus 1 tbsp for smaller recipe))

2 tsp salt

1 1/4 cup warm water

1 1/4 cup milk

7 – 8 cups all-purpose flour

Mix sugar and yeast in a large bowl, add warm water, stir and let set for about 15 minutes.

Add everything else but flour and mix well, now add 4 cups of the flour and slowly add in more flour until you have a nice dough.

Dump it out of the bowl and knead for a few minutes, until it is smooth and satiny.

Put it back in bowl, cover and let rise until doubled. That takes from 1 to 2 hours. When doubled you can poke your finger in the dough and it leaves a nice hole. Punch it down, divide in half, and roll out to about 1/4 inch thin on a lightly floured surface.

Spread with melted butter and cinnamon sugar (I use a little less than a tbsp of sugar and 1 1/2 cups of sugar for the full recipe here). You can also add some nuts or raisins sprinkled on the dough at this point.

Roll it up and cut into slices. Place slices in  greased 9 X 13 pan,   repeat with second half of the dough, cover with a clean towel  and let rise again for about an hour.

Bake for 20 minutes at 350 degrees until nicely browned.   

Variations: Sticky buns, melt in a pan, 3/4 cups butter or margarine, 1 cup  brown sugar, 1 tsp cinnamon, 1 tbsp white Syrup and 1 tbsp water.  Let cool to lukewarm. Pour into your pan before placing the rolls in it.  Proceed as above. When done let cool about 5 minutes then turn out onto a cookie sheet and leave the inverted pan over the rolls for several minutes while the sticky topping drips down.

If you don’t want them ‘sticky’, you can make a glaze of 2 cups powdered sugar 1/4 cup milk and a tsp of vanilla to drizzle over the warm rolls.

You can freeze the plain ones if you have left overs, I don’t think the ‘sticky’ ones would freeze well. Wrap up cold rolls well in saran type wrap, put them in a zip lock and freeze away.  Let them thaw individually for about 10 minutes then Zap in microwave to warm.