4 c. hot water
1 c. butter
1 tsp. salt
1 1/2 c. sugar

Mix and cool until just warm. Sprinkle 2 tablespoons (1 1/2 packets) yeast over mixture. Add 4 eggs; beat. Then 7 cups flour; beat well. Add an additional 7-8 cups flour. Knead for 5 minutes.

Let rise in refrigerator 5 hours. Roll into rectangle. Make cinnamon rolls; spread with butter, cinnamon and sugar. Add nuts and raisins, if desired. Cut.

Put in 9 x 13 inch pan. Let rise, covered, on counter overnight. Bake in the morning at 350 degrees for 20-30 minutes. Ice with simple icing of powdered sugar and milk. May grate a little orange or lemon rind into icing for flavor.