Full Page 4 x 6 5 x 7

5 1/2 to 6 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoon salt
2 packages active dry yeast
1 cup milk
2 /3 cup water
About 3/4 cup butter or margarine
2 large eggs, lightly beaten
2 tablespoons ground cinnamon
About 3/4 cup firmly packed brown sugar

In a large bowl, stir together 5 cups of flour, 1/2 cup sugar, salt and yeast. In a 1- to 2- quart pan, combine milk, water, and 1/4 cup butter (cut up). Place over low heat and cook until warm (120 degrees); butter does not have to melt completely. Gradually add liquid mixture and eggs to dry ingredients, mixing to blend.
To mix with dough hook: add 1/2 cup flour and beat at high speed until dough pulls cleanly away from sides of bowl and feels only slightly sticky, about 4 minutes; add additional flour, if necessary.
To mix with a spoon: beat in 1/2 cup flour until dough is stretchy; add another 1/4 cup flour if dough is still sticky. Turn dough out onto a floured board and knead until smooth and elastic, 8 to 12 minutes; add more flour if required to prevent sticking.
Place dough in a greased bowl, turning over to grease top. cover with plastic wrap; let rise in a warm place until double, about 45 minutes. Punch dough down. Divide in half.
On a floured board, roll each half out into a 9-by 18-inch rectangle. Melt remaining 1/2 cup butter. Brush 2 tablespoons butter over each piece of dough.
Set aside remaining butter. Mix together 1/4 cup of granulated sugar, cinnamon, and 1/4 cup brown sugar. sprinkle sugar mixture evenly over dough.
From a long side, roll each portion into a log. Pinch edges to seal. Cut each portion crosswise into 12 equal pieces.
Use 4 round cake pans, each 8 inches across,or 3 round cake pans, each 9 inches across; brush each pan with about 1 tablespoon of reserved melted butter, then sprinkle each with about 2 tablespoons brown sugar. Set rolls cut side up in pan,placing 6 in each 8-inch pan or 8 in each 9-inch pan. cover lightly with plastic wrap and chill at least 2 hours or up to 24 hours.
Before baking, let rolls stand at room temperature for 20 minutes. Uncover and bake in a 350° degree oven until golden brown, 25 to 35 minutes. Immediately invert onto serving tray.

Makes 24 rolls
Keywords: bread, breakfast   Category: Breakfast    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: March 15, 2009 by deebeeeff     Last Updated: October 24, 2014
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