(Lion House Cookbook)
2 1/2 c. water
1/2 c. vegetable oil
3 eggs
1 t. vanilla
1/2 c. nonfat dry milk
2 T. active dry yeast
1 c. sugar
1 T. salt
7 c. flour
1/2 c. sugar
2 t. cinnamon
1/2 c. butter, melted
I made half a recipe and got 13 rolls out of it.
Place water, oil, eggs, vanilla, and dry milk powder in the large bowl of an electric stand mixer (I just used a hand mixer) and stir vigorously until milk is dissolved. Sprinkle yeast over liquid mixture, then add the 1 c. sugar, salt, and flour.
Put dough hook on mixer (I just used a hand mixer again) and mix for 10-15 minutes at low speed. The dough will be very sticky. Cover bowl with plastic wrap and let rise until doubled in size, 30-60 minutes. Turn dough out onto a well-floured surface and roll out into a rectangle shape. Brush with melted butter. Sprinkle with sugar and cinnamon.
Roll up rectangle lengthwise and cut into 1 inch strips. Using floss to cut them makes for an easy clean cut. Thanks Mom. :)
Grease a cookie sheet and place rolls on cookie sheet. Cover and let rise until doubled in size, 1-1 1/2 hours. Bake at 375 for 12-14 minutes.
Cream Cheese Frosting:
2 packages cream cheese, softened
1/2 c. butter, softened
5 c. powdered sugar
2 t. vanilla
Mix together and spread over rolls while still hot. Enjoy!
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