2 pkg. dry yeast
1 tbsp. sugar
1 c. lukewarm water (110-115 degrees)
1 tbsp. salt
6 tbsp. butter
1/2 c. sugar
3 eggs, beaten
1 c. milk
8-9 c. flour

Dissolve yeast and 1 tablespoon sugar in lukewarm water. Scald milk; add butter, sugar and salt. Cook to lukewarm. Add 2 cups flour to make a batter. Add yeast and beaten eggs. Beat well. Add remaining flour to make a soft dough. Knead lightly and place in greased bowl (large). Let rise until double in bulk.

Method 1: Roll out and spread with butter and cinnamon. Sprinkle with raisins (optional). Roll as jelly roll. Cut in 3/4 inch slices. Put, cut side down, on greased pans (two 9 x 13 inch pans). Let rise 1 hour. Bake 20 minutes at 375 degrees.

ICING:

2 tbsp. butter
1 1/2 c. powdered sugar
3 tbsp. milk
1/2 tsp. vanilla

Heat milk and butter; beat in sugar and vanilla. Spread icing on while rolls are hot. Makes about 30-35 rolls.

Method 2: Roll out and spread with butter, sprinkle with brown sugar and cinnamon. Roll as jelly roll. Cut in 3/4 inch slices; put, cut side down, on greased pan sprinkled with brown sugar and cinnamon. Let rise 1 hour. Pour 1/2 cup milk or cream over each pan of rolls right before baking. Bake 20 minutes at 375 degrees. Flip out onto large enough piece of aluminum foil to wrap around rolls.

Or make rolls before bed. Cover with Saran Wrap and refrigerate. In morning, remove from refrigerator and let rise 1/2 hour. Bake.