3 pkg. yeast
1/2 cup sugar
2 cups warm water
2 eggs
3 tbsp. butter
1 tsp. salt
6-7 cups flour

Combine first four ingredients and beat with electric mixer until light and fluffy. Add remaining ingredients, stirring well. Let rise once. While it rises, prepare the caramel.

Caramel Topping:

1/2 cup butter
1/2 cup brown sugar, can substitute honey
1/2 cup corn syrup, either dark or light
1/2 cup heavy whipping cream

Bring to a boil. Stir until sugar dissolves, cool slightly and pour into 2 greased 9x13 pans. When dough has risen, turn onto a lightly floured surface. Pat or roll into a 18x24 inch rectangle or a large cookie sheet with high sides. Spread with softened butter and sprinkle with brown sugar and cinnamon. Raisins or pecans can be sprinkled onto the caramel mixture. Let rise until double and bake in a 350°F oven for 30 minutes. They can be made, put in the pans and kept in the refrigerator overnight. Take them out about half an hour before you are ready to bake them.

Allow to cool in the pan, then turn onto a serving tray.

I took these to the nursing home when we went there to see Mom on Sunday mornings and they were always a big hit.