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I got this recipe from an old church cookbook. I've been making these rolls for years, and they really do turn out big 'n soft! When the weather starts getting colder, I like to make these rolls, and serve them with chili..oh yum!
- In a large bowl, combine the butter with the warm milk. Add sugar and water. Mixture should be lukewarm.
- Add the 3 packages of yeast, stir well and let stand for 15 minutes, or until it bubbles.
- Add beaten eggs, salt and flour. Stir well.
- Dough should be firm, you do not knead this.
- Cover with a light weight kitchen towel, and let rise for one hour.
- Put the dough on a lightly floured surface, and let rest for 10 minutes.
- If dough is very sticky, you may add additional flour. Roll out, and spread with the 1/2 cup of softened butter, then sprinkle with the cinnamon and sugar.
- Roll up, and with a sharp knife, divide dough into fourths.
- Make 6 rolls from each fourth.
- Put onto greased pan.
- Let rise for one hour.
- Bake in a 350 degrees oven for 15-20 minutes.
- For the frosting, simmer in a saucepan the water and butter. Add enough powdered sugar for spreading consistency. Add the vanilla and frost warm rolls.