Cinnamon Rolls

This cinnamon roll recipe came from a good friend. She and her husband were in AZ this summer and had to be evacuated from where they were visiting due to the Wallow Fire. This recipe was served to them at the home of some people they stayed with during the evacuation. These rival the Pioneer Woman's recipe (although some in my family think PW's rolls with Honer's frosting is the perfect combo)!

Recipe By: Honers

Ingredients:

Rolls
3 sticks country crock margarine, (I'm a butter personbut this works best)
3 Tbsp. yeast
3 c. hot water
1 teaspoon salt
1 cup sugar
4 eggs room temp. , beaten well
12 cups flour
Frosting
2 sticks of butter melted
1 bag of powdered sugar
2 teaspoons vanilla

Directions:

1. Dissolve yeast in hot water, melt margarine, mix all ingredients. add six cups of flour,mix with whisk. now add 5 more cups, stir with large wooden spoon.

2. Pour dough onto floured counter knead into it last cup of flour. knead for 15 min. put into greased bowl. Let rise till doubled. about 30-40 min.

3. Punch down dough, split into two ball. roll one out about 20 in. sprinkle cinnamon and sugar. roll, cut with string into 12 rolls put on greased pan. (I put melted butter on before the cinnamon and sugar KC)

4. Same with second ball. Cover let rise till doubled. Bake 350 for 30 - 40 min. until golden brown.

California Rolls

Say GOODBYE to Pillsbury Crescent Rolls...A recipe from Mrs. Gary Bill in Starr, S.C.

California Rolls (makes 24 rolls)

Ingredients
1 cup milk, warmed
1/2 cup sugar
1 pkg active dry yeast (2 1/2 tsp)
1/2 cup margarine (1 stick), melted & cooled
1 tsp salt
2 eggs, room temperature, beaten
4 - 5 cups all purpose flour
Heat milk in saucepan until very warm, but not hot.
Pour into medium sized mixing bowl and stir in sugar.
Sprinkle yeast over top and let stand 15 minutes.
Meanwhile melt margarine in saucepan. Let stand until cool.
Beat eggs and add salt. Combine margarine, eggs, and salt with yeast mixture in mixing bowl.
Stir in flour, 1 cup at a time. Dough will be sticky.
Add enough extra flour until dough can be handled with  buttered hands.
Shape into ball and return to mixing bowl.
Butter top and cover with waxed paper (or plastic wrap).
Let stand at room temperature overnight (or 8 - 10 hours).
Divide dough into 3 equal portions.
With rolling pin, roll out each portion into a circle (like a pie crust), and cut into 8 pie shaped wedges.
Roll each wedge with a rolling pin (keeping the triangular shape) and coat lightly with margarine, rubbing it on with your fingers.
Starting with the wide end, roll up.
 Rub a little margarine on top and place on greased cookie sheet, not too close together.

Let rise 3-8 hours. Bake at 350 for 7 - 10 min.

Note: These are perfect for Sunday dinner. I mix mine up before I go to bed on Saturday night, shape them on Sunday morning before going to church, and bake them as soon as we get in from church. Fresh, hot rolls! :)