3 TBS dry yeast
1 cup warm water
1 heaping tsp sugar
1/2 cup sugar
1 cup powdered milk
10-11 cups flour
1 TBS salt
3 cups warm water
4 eggs
1 cup oil
Brown sugar
At least 2 cubes butter
Directions:
Dissolve yeast and tsp of sugar in 1 cup warm water. Allow it to stand until yeast is bubbly. If using a hand mixer, sift 6 cups flour and salt into a large bowl. Blend in a blender the 3 cups of water and the powdered milk. Make a well in the center of the flour and pour in the milk, yeast mix, eggs and oil. Mix until smooth and well mixed. Slowly add remaining flour until it has the right consistency (smooth, some bounce, but still sticky). Be careful not to add too much flour. Allow dough to rise (covered) one hour or until doubled.
In a 9x13 pan melt 1/2 cube of butter and add a couple of handfuls of brown sugar (3/4 - 1 cup). Mix together so you have a brown sugar paste on the bottom of the pan.
Divide dough into thirds. Roll one section of dough into a large rectangle on an oiled surface. Spread softened butter, brown sugar, and a little cinnamon evenly across dough, spreading with a knife. Roll up dough lengthwise to make a long roll; pinch to seal. Cut 1 1/2 to 2'' slices and set in prepared pan, leaving a little room to raise (about 3 across and 4 down). Press rolls down firmly and let raise 1 to 1 1/2 hours.
Bake at 375º for 15-20 minutes or until very brown on top. Immediately turn the pan upside down on tin foil to cool. Repeat the process with the other 2 thirds of dough and 2 pans. May also add pecans in pan and dough.
Source: Mom
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