Cinnamon Rolls

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2 teaspoons salt
½ cup potato flakes
½ cup powdered milk
½ cup sugar
*Note- If you don’t have powdered milk use 1 ½ cups heated milk and 1 ½ cups hot water for the total liquid. Eliminate the 3 cups of water below

1 stick margarine
3 cups hot water
Mix until the margarine is melted.

4 cups white flour
Beat until very elastic about 4-5 minutes in mixer.

2 eggs
Beat in

2 tablespoons instant yeast
Beat until well blended

3 cups white flour
(Getting the flour right is a bit tricky. For example the last time I made these I added 4 ¼ cups instead of 3. Add last cup a little at a time. The dough will be very soft, almost sticky, but if lightly tapped will not stick to the finger)

Knead dough in mixer until smooth and elastic. Cover with a cloth and let raise about 1 hour or until double in size.

Dump dough onto a floured surface and work in a small amount of flour so that you can handle the dough. Divide in half and roll into a 10”X15” rectangle. Brush rectangle with butter and sprinkle with cinnamon sugar. You can also sprinkle with raisins or dried cranberries before rolling up.
(cinnamon sugar = 1 cup sugar + 2 tablespoons cinnamon)

Roll up and pinch edge to seal. Using dental floss or thread cut into 1 ½ slices and place on a buttered cookie sheet. Cover with a damp cloth and let raise until double in size.

Bake at 350 -375 degrees for 15 – 20 minutes or until a light golden brown.

Cool for a few minutes and then ice.

1 stick butter
1 lb powdered sugar
¼ cup milk
1 teaspoon vanilla

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