Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients:
- 3/4 cup butter
- 1/2 cup sugar
- 1 cup boiling water
- 1 cup warm water
- 2 pkgs. active dry yeast
- 1 tsp. sugar
- 2 eggs
- 6-1/2 to 7 cups all purpose flour
- 1/2 cup butter, melted
- 1 cup sugar
- 2 Tbsp. cinnamon
Preparation:
Combine 1 cup warm water, yeast, and 1 tsp. sugar in a small bowl and set aside for 5-10 minutes until the mixture becomes puffy. When the yeast mixture has puffed and the butter/sugar mixture is cooled to warm, combine these two mixtures and stir to blend.
Stir eggs into batter. Then stir in half the flour and beat well. Addmore flour until the dough is too stiff to stir. Lightly sprinkle work surface with flour and knead the dough for five minutes, adding more flour if necessary, until dough is smooth and satiny.
Place dough in greased bowl, turning to grease the top. Cover bowl and let rise for 1 to 1-1/2 hours, until doubled in bulk. Punch down dough.
Roll out dough on lightly floured surface to 1/2" thick. Cut dough into 24 1x6" strips. Place melted butter in shallow bowl. Combine 1 cup sugar and 2 Tbsp. cinnamon on a plate. Dip each strip of dough into butter, then coat in the cinnamon sugar. Fold strip in half, short ends meeting, and twist dough twice. Place in greased 13x9" pans, 12 strips to each pan. Cover and let rise in warm place until rolls are doubled and light, about 40-50 minutes.
Bake in preheated 350 degree oven for 25-30 minutes, until rolls are golden brown and firm. Remove from pans and let cool. Eat warm! 24 rolls
Source: my grandmother, Matha
