Grandma's Cinnamon Rolls

from Greg Thompson
    2 Packages active dry yeast
    1/2 cup warm water
    1 cup milk, scaled
    2/3 stick butter
    1 teaspoon salt
    2 eggs, beaten
    1/2 cup sugar
    5 cups flour (approx.)

Dissolve yeast in warm water. Scald milk and add butter. Stir butter around until it melts. Add salt, eggs, sugar, and yeast/water combo. Mix well. Mix in flour by hand until dough is kneadable. Knead dough and add flour a little at a time until it "tears" (10 minutes or so). Place dough in a greased glass or plastic bowl. Cover with cheesecloth (or a towel or whatever) and let rise in a warm place (*) until it doubles in size (an hour or so).

Prepare a few pans for baking (I've found that pyrex pans work better than non-stick metal pans). Melt enough butter to cover entire bottom of pan. Sprinkle a bunch of brown sugar on top of butter.

After dough has risen, divide in half. Roll one half out to roughly 3/16" or 1/4" thick. Spread entire surface with butter, then cover with brown sugar, and some cinnamon. Roll and cut. Place rolls in prepared pans with plenty of room for more rising. At least 2/3" between rolls, if not more. Repeat with other half of dough. Let the rolls rise until they've doubled in size again, or until they're really really crowding each other in the pans.

Bake at 375 degrees for roughly 20 minutes. When done, invert pan onto something so the rolls all plop out in a sheet. Use a spatula to scoop up any remaining butter/sugar from the pans and spread on rolls. Eat.

(*) I usually turn on the oven for a minute or two to get it a little warmer than room temperature, then turn it off and put the dough in it.