1 qt. water (2 c. - 1/2 recipe)
3/4 c. powdered milk
2 c. sugar
1 1/2 tsp. salt
1/4 c. yeast (2 pkg.)
1/2 c. warm water
4 eggs
1/4 lb. butter
3 qt. flour (6 c. - 1/2 recipe)

First mix 1/2 cup water and 1/4 cup yeast together and let soak. Melt butter; let stand. Put water, sugar, and yeast mixture in mixer and mix well. Add some flour sifted with powdered milk. Add salt, eggs, and butter. Add rest of flour. Knead and let stand to raise. Then put in refrigerator until ready to use. (Can be used same day.) Roll out, sprinkle with cinnamon and sugar mixture. Cut and put in pans to raise. Bake at 350 degrees for 15-20 minutes. Makes 5 dozen rolls.

(When I am adding my flour I use the mixture until it starts to get too thick, then I mix the rest in with a wooden spoon.) Then I pour it out and knead it. You may have to add more flour when you are kneading it. Wash and grease your bowl before you put it back in after you knead it.

GLAZE: FOR CARAMEL ROLLS:

1 lb. and 2 tbsp. butter
1 lb. and 2 tbsp. brown sugar
1/2 c. and 2 tbsp. honey or white syrup

Put in pan and bring to a gradual boil.

1 lb. = 2 3/4 c. brown sugar

I use white syrup in my glaze.