Mom's Cinnamon Rolls

---------- Recipe via Meal-Master (tm) v8.02

Title: MOM'S CINNAMON ROLLS
Categories: Breads
Yield: 6 servings

12 c Flour, all purpose
3/4 c Margarine
3 c Water
1 c Sugar
3 pk Yeast
1 1/2 tb Salt
3 Eggs
Brown Sugar
2 Sticks of Butter

These rolls have alot of layers due to how thin the
dough is rolled out. Mrs. Schmidt says that beating
the ingredients a real lot is what makes this come out
well. There is also a trick to getting the sprinkled
water just right, just a few drops, here and there.

Sprinkle yeast in 3 cups of warm water with 1 tbsp.
sugar, mix and let sit 10 min. Add 3 cups of flour
and beat well with beater. Let rise until spongy (30
min.)

Beat 3 eggs really well, 5 minutes (Frothy & Fluffy).
Soften margarine and add 1 cup sugar and beat really,
really well till very creamy. Add to eggs and beat
till very well blended and add salt.

Add egg mixture to sponge mixture. Add approximately
four to 5 cups flour and beat with a beater really
well till smooth. Continue adding flour until smooth
to stir put the rest of the flour on a board and put
the dough in the middle and knead. (You don't have to
knead in all the flour-only until not sticky and easy
to handle.

Put the dough in a warm oven and cover with a damp
cloth. Let rise until doubled (about 1 hour.)

Fix pans for Rolls. Grease 2 large rectangular baking
pans with margarine. Sprinkle liberally (not packed)
(1/4" deep) with brown sugar and dot liberally with
butter (1 stick per pan) Sprinkle very lightly with
water to keep the sugar from burning and sticking.

Punch down dough and let rise 1/2 hour more. Turn out
and take 1/2 of the dough and roll out to 1/2" thick
rectangle.

Spread with soft butter (over all of rectangle) and
sprinkle with sugar and cinnamon. Roll up jelly roll
style, pulling to stretch dough while rolling. Cut
roll into 1" thick slices. Place in pan-just touching
(don't crowd) let rise (covered with a damp cloth)
until above the pans. Bake at 325-350 for 20-25 min.

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