24 ROLLS:

2 c. warm water
2 pkgs. dry yeast
1 tsp. salt
1/2 c. sugar
1/2 c. melted butter
5 1/2 c. unsifted flour

100 ROLLS:

8 c. warm water
6 pkgs. dry yeast
2 c. sugar
2 c. melted butter
4 tsp. salt
22 c. unsifted flour

Spread on rolled out dough.

24 ROLLS:

1/2 c. melted butter
1/4 c. brown sugar, packed
1 c. white sugar
2 tbsp. cinnamon
:

100 ROLLS:
2 c. melted butter
1 c. brown sugar, packed
4 c. white sugar
8 tbsp. cinnamon

Put water and yeast in large bowl. Let sit a few minutes. Add sugar, salt, butter and 3 cups flour. Beat well. Add rest of flour a little at a time. It will be a soft dough. Cover and let rise in a warm place or set bowl in warm water. Let rise about 40 minutes. Work down, let rise again about 20 minutes. Roll out about 1/2 inch thick. Spread with butter, sugar and cinnamon mixture. Roll up and cut 1 1/2 inches wide. Set aside. In a small saucepan, combine:

1/2 c. brown sugar
2 tbsp. corn syrup
1/3 c. butter
1/2 c. nuts, chopped

Beat until butter is melted, stirring constantly. Pour into ungreased 13 x 9 inch pan. Place rolls in pan; let rise until light. Bake at 350 degrees about 20 minutes. Eat one while hot.