Barbara's Cinnamon Rolls

Directions

1. Makes 48 rolls
2. Butter muffin tins; set aside. Mix together water, yeast and sugar in small bowl and let proof till foamy, about 10 min.
3. Combine lowfat milk, butter and salt in small saucepan. Place over medium heat and bring to boil, stirring occasionally. Pour into large mixing bowl. Add in 1/4 c. sugar and 4 c. flour 1 c. at a time, mixing thoroughly after each c. of flour is added. Add in Large eggs and mix with dough hook on low speed 3 to 4 min. When dough has cooled to lukewarm, add in yeast and remaining flour. Mix on medium speed 4 to 5 min, scraping bowl several times.
4. Divide dough in half and roll into rectangular sheets 1/4 inch thick. Brush surfaces with melted butter. Combine sugar and cinnamon and sprinkle proportionately over dough. Roll up each sheet tightly and lay seam side down. Slice into 1/2-inch rounds and place in muffin tins. Cover lightly and let rise in hot draft-free area till doubled in bulk.
5. About 15 min before rolls are ready to bake, preheat oven to 400 F. Bake rolls for 10 to 12 min, till light golden.
6. The House of Embers - Lake Delton, WI. Bon Appetite