Hot Cinnamon Rolls

This recipes makes 100 cinnamon buns
but can certainly be halved or quartered
for smaller amounts

2 quarts water (112 degrees)

4 Tbsp dry active yeast

1 cup sugar

2/3 cup oil

2 cups dry milk

6 pounds + flour

3 tbsp salt

Cinnamon sugar mixture

2 lbs butter

2 lbs sugar

2-10 tsp cinnamon

Soften yeast in 2 quarts of water. Add sugar and salt. Combine dry milk

and flour and add to liquid. Add in oil and any additional flour necessary

(consistency should be that of bread dough- slightly tacky but not sticky).

Cover bowl. Set in warm place and allow to rise until doubled in bulk (about 1 hour)

While dough is rising, melt about 2 lbs butter in a saucepan. Set aside.

Mix cinnamon and sugar together in a shallow pan. Amount of cinnamon can vary

according to taste. Spread a couple of tbsp of melted butter in the bottom of a 9x12"

baking pan. Punch down dough and place on lightly floured cutting board.

Using a dough knife, cut off strips of dough 1 -1 1/2 inches around and then cut

into 5-6 inch lengths. Dip pieces of dough into melted butter. Roll in cinnamon sugar

mixture; tie in a quick know and place in a 9x12 inch pan. I usually get 4 rows of 6 in

each of 4 pans. This may sound like a lot of work, but once you get the hang of it,

it goes pretty fast. Cover pans and set in a warm place. Let rise about 1 hour.

Bake in preheated 350 degree oven about 20-25 minutes, until golden brown.

Serve immediately.