2 pkgs. yeast
1 c. warm water
4 c. water
2 c. sugar
1 c. cooking oil
1 tbsp. salt
4 eggs, beaten Dissolve yeast in warm water. Add other ingredients. Mix well with large spoon until ready to knead, until elastic. Let rise once. While dough rises, prepare caramel. CARAMEL: 1 c. butter
1 c. white corn syrup
2 c. brown sugar
A little milk Boil mixture about 3 minutes. Cool and pour in bottom of 2 greased 12 x 18 inch pans. When dough has doubled, punch down and roll out in rectangular shape. Spread 1 cup soft butter onto dough. Sprinkle with 2 pounds brown sugar, 2 cups white sugar and cinnamon. Roll up dough. Slice into segments 1 inch thick. Pour caramel into pan and set segments on top. Refrigerate overnight - rolls should be double in size the next morning. Bake at 350 degrees for about 25 to 30 minutes. | 
