Rolling Buns

GRANDMA'S VERSION

Grandma Hunter's cinnamon rolls... she always made sure she had these in the freezer or made them fresh when we would come to visit. No one can make them quite like she could!!

These are the directions she sent me right after I got married and asked for her recipe.

1 quart milk

2 cups sugar

4 dry yeast cakes (4 pkgs dry yeast)

8 cups flour

4 eggs

1 cup vegetable oil

1 tsp salt

2 cups brown sugar

2 tsp cinnamon

Butter for spreading

Scald milk and pour over sugar. Cool to warm temp.

Add yeast and 2 cups of flour to make a sponge.

Let rise until double in bulk.

Add eggs, oil, and salt.

Beat well.

Slowly add remaining flour - dough should be sticky.

Let rise until double in bulk.

Roll out into a rectangle.

Spread generously with butter, then with brown sugar and cinnamon.

Roll up long sides and cut into rolls.

Bake at 400. (She doesn't say how long!!? But I think about 20 minutes)

While still hot, spread with sugar glaze.

HINT: Cut dough using a strong thread... slide thread under dough roll, cross ends to cut to desired width.

MAKES ABOUT 2 DOZEN