Cinnamon Rolls - active dry yeast

Method

• In a large mixing bowl, soften yeast in warm water.
• Add granulated sugar, oil, eggs, salt and 2 cups of the flour.
• Beat with an electric mixer on high for 3 minutes.
• Stir in as much of the remaining flour as you can with a spoon.
• Turn dough out onto a lightly floured surface.
• Knead in as much of the remaining flour as you can to make a moderately soft dough that is smooth and elastic (6 to 8 minutes).
• Place in a greased bowl.
• Cover and let rise until double (1 to 1 1/2 hours).
• Punch down dough and divide in half.
• Cover and let rest for 10 minutes.
• On a lightly floured surface, roll 1/2 of the dough into an 18 x 11-inch rectangle. Spread dough with half of the butter.
• Sprinkle half of the brown sugar and cinnamon over butter.
• Roll up from one of the short sides and pinch edges to seal.
• Slice into 8 pieces.
• Place rolls, cut side down, in a greased 13 x 9-inch dish or a 12-inch pizza pan.
• Repeat with remaining dough, sugar and cinnamon.
• Cover and let rise for 30 minutes and bake in a 350° oven for 20 to 25 minutes.
• It makes 16 rolls.