INGREDIENTS

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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