1/2 cups warm water
1 Tbsp. yeast (or 1 pkg. but not quick rising)
Dissolve yeast in water with 1 tsp. sugar, (set aside until foamy)
Combine the following in a large bowl:
1cup lukewarm milk
1/2 cup melted butter or margarine
3 eggs, well beaten
3/4 tsp. salt
Add the yeast mixture. Then add approximately 4 3/4 cup flour (or more) to form a sticky dough. Let rise for 3 hours before rolling out. When ready to use the dough, sprinkle the surface and knead the dough, dividing in two portions. Roll into large circle and brush with melted butter. Cut like pie (12-16 sections) and roll from big end to small end. Place on greased baking sheet with the tip on bottom. Let raise covered with a cloth. (about 1-2 hours). Bake at 350 degrees for 12-15 min. until browned. Yield 32 rolls.
Dough may me made the night before, covered with plastic wrap and kept in refrigerator. Remove from fridge and let warm before rolling out.
Variations: **For orange rolls, roll dough as for small cinnamon rolls in rectangular shape. Spread with melted butter and mixture of sugar and grated orange rind. (Finely grate rind from 2-3 oranges and combine with 2 cups of sugar and stir until blended). Cut as for cinnamon rolls and place dough in greased muffin tins. Bake at 350 degrees for 12-15 min. until browned. While still warm, remove rolls from muffin tin and set on cookie sheet and drizzle with frosting. For frosting, combine 1 cup powdered sugar and 1/4 cup orange juice
For cinnamon pull-aparts, thoroughly grease an angel food cake pan or bundt pan. Break off dough in walnut sized pieces. Roll in melted butter, then in sugar and cinnamon combined. Place pieces of dough in pan one on top of the other and let raise. Bake at 350 degrees approx. 20-25 min.
For regular dinner rolls: after dough has risen for 3 hours pull off equal amounts of dough, roll into a balls and let rise for 1-2 hours more hours. Bake at 350 for 12-15 minutes. Brush with butter while still hot.