Proof yeast by mixing in warm water in a large bowl.
When it is bubbly and obviously working, melt
1/4 C butter in 1/2 C milk in a small bowl in
the microwave or a saucepan. Add 1/2 C sugar
and salt (if you use it . . . really don't need
it). Cool to lukewarm and stir into yeast mixture.
Add beaten eggs and 1/2 of the flour, beat until
smooth. Add rest of flour a bit at a time, working
in with hands when dough becomes too heavy for
spoon. Knead in bowl for about 5 minutes, then
cover with a clean linen towel and sit in a
warm, moist place for 1 hour (until doubled
Punch down the
dough and dump it out on a lightly floured bread
board. Roll out into a large square, flattening
bubbles as you go. Spread generously with melted
butter, then sprinkle sugars and cinnamon over
butter to your own personal taste. (I like LOTS).
Roll up like a large jelly roll; slice in 1"
slices. Cover with the linen towel and return
to the warm spot for about 1 hour (until rolls
are nice and puffy). Bake in a 350 degree oven
for 20-25 minutes.
If serving immediately,
spread with glaze below as soon as they come
out of the oven, and serve. If saving to eat
through the week, cool completely and store
in refrigerator in an airtight container. Mix
up the glaze and refrigerate in airtight bowl.
When ready to serve, give each roll 30 minutes
in the microwave on high. Add a dollop of glaze
and a squirt of squeeze butter and microwave
for another 10 seconds before serving.
1 C confectioners
1 tsp. vanilla
Mix in room-temperature
water until spreading consistency.