2 pkgs. yeast, dissolved in 1/2 c. warm water
1/2 c. sugar
1/2 c. butter
1/2 c. scalded milk
2 tsp. salt
3 unbeaten eggs
5 to 5 1/2 c. flour
Soften butter, brown sugar, cinnamon and white icing

Combine the 1/2 cup sugar, 1/2 cup butter, scalded milk and salt in a mixing bowl, stir in melted butter. Cool to lukewarm. Blend in 3 unbeaten eggs and the softened yeast. Gradually add flour to form a stiff dough. Knead on floured surface until smooth and satiny (3 to 5 minutes). Place in greased bowl. Cover. Let rise in warm place until light and doubled in size (1-1 1/2 hours.) Sprinkle surface with flour and roll out dough recipe into a rectangle (about 20 x 28 inches).

Spread with softened butter. Sprinkle with brown sugar and cinnamon. Roll dough from long end. Slice rolls 1 inch apart and place on greased cookie sheet. Cover and let rise until dough has doubled in size (can let rise overnight). Bake at 350 degrees for 20 minutes. Cool slightly and spread with icing.