Rolls

2 cups warm water 

2 Tbs yeast 

2 eggs 

1 cube melted butter 

2 tsp salt 

1/2 cup sugar 

6 - 6 1/2 cups flour 

Mix yeast and water and let brew a few minutes. Add rest of ingredients and mix/knead for about 5 minutes. Cover and let rise in the bowl for about an hour.

Take dough and divide in fourths.  Take 1/4 of the dough and roll it out with a rolling pin to form a circle. Use a pizza cutter or knife to divide the circle of dough in fourths and then into twelfths. (see picture) 

Roll into a crescent (start with wide end and roll onto itself). Place on greased cookie sheet or cookie sheet lined with parchment paper. Let rise for another 1-2 hours at room temperature. Bake at 350 for 15-20 minutes.

The dough can also be used to make cinnamon rolls. 

For filling mix: 

1/2 cup flour, 1/2 cup brown sugar, 1/2cup white sugar, 

2 tsp cinnamon, 1/2cup butter (softened) chopped nuts (optional) 

raisins (optional) 

Break off piece of dough and roll it out as a rectangle on floured surface. Cover dough with filling mix. Roll into a log. Cut cinnamon rolls with a piece of string by putting it under the log and twisting over to top cutting the dough. (I like to use unflavored dental floss as the cutting string) Place cut dough on greased 9 x 13 pan or pie tin. 

For glaze frosting: 

Melt 1 inch of a cube of margarine. Put in 2 Tbs milk. Add 1 tsp. vanilla flavoring. Add enough powdered sugar to desired consistency. 

I got this recipe from Amy Gray to make for a Stake Relief Society function. I really liked the recipe. Of course, I like anything with butter in it.