Mom's Cinnamon Rolls (dorothy Schmidt)

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Title: MOM'S CINNAMON ROLLS (DOROTHY SCHMIDT)
Categories: None
Yield: 1 servings

12 c Flour
3/4 c Margarine
3 c Water
1 c Sugar
3 pk Yeast
1 1/2 tb Salt
3 Eggs
Brown Sugar
1 c 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 (4 more cups) one cup at
a time, beating with a wooden spoon. When it is hard
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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