12 c Flour, all purpose
3/4 c Margarine
3 c Water
1 c Sugar
3 pk Yeast
1 1/2 tb Salt
3 Eggs
Brown Sugar 2 Sticks of Butter
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. —–