6 to 6 1/2 c. flour
1/2 c. sugar
2 tsp. salt
2 pkgs. yeast
1/2 c. butter
1 egg

Put 2 1/2 cups flour in mixing bowl. Add 1/2 cup sugar, 2 teaspoons salt, 2 packages yeast. Add 1/2 cup melted butter, 2 cups hot water and 1 egg. Mix with mixer 2 minutes. Add 3/4 cup flour. Mix till smooth. Turn mixer off. Add 3 to 4 cups more flour. Knead 5 to 10 minutes till smooth and satiny. (Keep adding flour until no longer sticky.) Let rise till double. Knead down a few times. Let rise again till double. Knead down. Roll out. Spread generously with melted butter, brown sugar and cinnamon. Roll up. Slice and place in greased pans. Bake at 375 degrees for 15 minutes, or 350 degrees for 10 minutes. If you desire caramel rolls, melt 1/4 cup butter in saucepan. Add 3/4 cup brown sugar and 2 tablespoons water. Cook slightly until sugar melted. Pour into bottom of greased pans. Scatter pecan pieces over syrup. Then set cinnamon rolls on syrup, touching each other.