Makes 36
2½ cups warm water
½ cup oil
¾ cup eggs
1 teaspoon vanilla
½ cup powdered milk
2 tablespoons active dry yeast
1 cup sugar
1 tablespoon salt
9½ cups all-purpose flour
½ cup butter, melted
Sugar and cinnamon
Place water, oil, eggs, vanilla, and milk powder in a large mixing bowl and stir vigorously until milk is dissolved. Sprinkle yeast on liquid mixture and add sugar, salt and flour. Put in mixer with dough hook and mix for 10 to 15 minutes. Let rise until double in size. Divide dough in half and roll each half into rectangle shape. Brush with melted butter. Sprinkle with sugar and cinnamon. Roll up rectangle length-wise and cut into one-inch slices. (This is most easily accomplished by sliding a string or thread under the roll of dough and bringing the ends together across the top until it cuts through the roll of dough.) Grease a cookie sheet or line with wax paper. Place rolls on cookie sheet and allow to rise until double in size. Bake at 350° for 12 to 15 minutes. After baking, let cool slightly before frosting. Frost with Powdered Sugar Icing or Butter Cream Frosting.
Butter Cream Frosting
3 cups powdered sugar
½ cup butter, softened
6 – 8 tablespoons cream or evaporated milk
1 teaspoon vanilla
Place powdered sugar in a mixing bowl. Add butter and 3 tablespoons of the cream. Blend on low speed until mixed. Slowly add the rest of the cream, 1 tablespoon at a time, until creamy and smooth, but not at all runny. Add vanilla and mix again.
