Cinnamon Rolls

4 c. hot water

2 T. instant yeast (I'm sure you could use regular yeast too, just proof it)

1/2 c. sugar

1 Tbsp salt

3 eggs

1 stick softened butter (or margarine)

2 c. potato flakes

4 c. flour

Combine all ingredients above and mix 10 min. Add 4-5 cups additional flour (I always end up having to add a little more than this, maybe because it is more humid in NE?). Knead until smooth and springy. The dough will be a little sticky, so just add whatever it takes to be able to handle it. Cover, rise until doubled (about 1 hour). Punch dough down. Divide into two (at least). Roll out into a large rectangle. Spread with additional melted butter, and sprinkle with sugar/cinnamon mixture, and nuts if desired.

I don't usually measure exactly at this part but I've included my best guess of how much I use. And this is for the full recipe, so only use half on each rectangle.

1/2 c. melted butter (more butter is yummy though :) )

1 c. sugar (I usually do half white granulated, half brown)

2 T. cinnamon

1 1/2 c. chopped nuts (I like walnuts. You could reduce the amount of nuts, or leave them out entirely. I think adding raisins would be a sin)

Roll dough up. Pinch at seam. Cut using floss, or a sharp serated knife about 3/4 in thick. Repeat entire process for remaining dough. Let rise again until almost double. Bake at 405 degrees. for 10-12 minutes.

Let cool slightly and top with glaze (I also never measure this part but, about 2 c. powdered sugar + 1/4 c. milk). Or you could use a cream cheese frosting.

This recipe makes a TON of cinnamon rolls, two baking sheets full or 48-60 rolls (or even more if you made them smaller). I have halfed the recipe before, and just used one egg and it worked just fine. If I know I am going to be delivering them, it's super convenient to bake them in those aluminum cake or pie pans and that way you don't have to worry about taking them out of the pan to deliver them, a trick my momma would sometimes use.