2 pkgs. active dry yeast
1/2 c. warm water (110 degrees)
2 c. lukewarm milk, scalded then cooled
1/3 c. sugar
1/3 c. vegetable oil or shortening
3 tsp. baking powder
1 tsp. salt
1 egg
5-6 c. flour
4 tbsp. butter
1/2 c. sugar (I use brown sugar)
1 tbsp. + 1 tsp. cinnamon
Powdered Sugar Frosting

Dissolve yeast in warm water. Stir in milk, sugar, oil, baking powder, salt, egg and 2 to 3 cups of the flour. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto well floured board; knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours (I preheat my oven at the lowest temperature and then turn it off. I place a pan of hot water under the bowl with the dough. I usually only have to wait 45 minutes to an hour for it to rise.)

Grease 2 oblong pans, 13"x9"x2". Punch down dough; divide into halves. Roll each half into a rectangle, 12"x10". Spread with the butter. Sprinkle on the sugar, then sprinkle on the cinnamon. Roll up, beginning at wide side. Pinch edge of dough into roll to seal. Stretch the roll to make it even.

Cut roll into 12 slices. Place in pans. Wrap pans tightly with heavy duty aluminum foil. Refrigerate at least 12 hours but no longer than 48 hours. (To bake immediately, do not wrap. Let rise in warm place until double, about 30 minutes.)

Heat oven to 350 degrees. Remove foil from pans. Bake until golden, 30 to 35 minutes. Frost with powdered sugar frosting while warm. Makes 24 rolls.

POWDERED SUGAR FROSTING: Mix 1 cup powdered sugar, 1 tablespoon milk and 1/2 teaspoon vanilla (I use almond extract instead), until smooth and of spreading consistency. Frosts 1 pan of rolls. (I make it thin and drizzle it instead of lots of frosting on the rolls.)

I have an Oster Kitchen Center with dough hooks, so I use that to mix my dough. It works great either way. They are good. Enjoy.