White Rolls/Cinnamon Rolls

I know I have said it before, but, I love bread. I. Love. Bread! Yes I do. This is an AWESOME recipe! One of the reasons I love this recipe because it makes a fairly large batch. Enough for a pan of rolls and a pan of cinnamon rolls. Another reason is because of the tender, delicious rolls it makes. They are really similar to the rolls at a local restaurant back home. Delicious!

4 cups very warm water
2 tablespoons yeast
1 cup margarine, melted
1 tablespoon salt
4 eggs
1/2 cup sugar
8 to 12 cups flour

Dissolve yeast in water and sprinkle with sugar. Combine with eggs, margarine and salt. Add 5 cups flour and mix well. Add remaining flour, 2 cups at a time until dough is soft and not too sticky. Knead for 10 to 15 minutes. Put into a greased bowl and cover with plastic wrap and wet dish towel. Let rise 1 hour. Punch down and shape into rolls. Put rolls in greased baking dish, just touching. Cover and let rise 30 minutes. Bake at 375 for 20 to 25 minutes. Brush with melted butter while still warm.

If you are making Cinnamon Rolls, instead of shaping into rolls, roll into a rectangle 1/2" thick. Spread with softened butter, leaving 1" along the long side with out butter. Sprinkle sugar (I like to use brown sugar) and cinnamon over the butter. Roll from the long side toward the 1" strip without butter. Pinch the seam. Cut in 1" slices and put rolls in greased baking dish, just touching. Cover and let rise 30 minutes. Bake at 375 for 20 to 25 minutes.