SWEET REFRIGERATOR ROLLS/ CINNAMON ROLLS

I have fond memories of this recipe... It is the recipe I used for my very first dough in high school in the "Home Economics" class.  This time I added a twist of my own and made half into cinnamon raisin rolls for breakfast.  They are delicious plain or otherwise.

2 teaspoons dry yeast

1/4 cup warm water

2 teaspoons sugar

2 cups lukewarm water

2 eggs

1/2 cup sugar

2 teaspoons salt

4 tablespoons oil

Flour (approx. 8 cups)

Makes 24 buns/rolls

If you intend to make raison rolls

3 tablespoons melted butter

3 tablespoons cinnamon

1 cup raisons

• Dissolve 2 teaspoons sugar in 1/4 cup lukewarm water.  Add yeast. Set aside for 10 minutes.
• In a large bowl, beat eggs, sugar, salt 
• Add 2 cups lukewarm water
• Add in half the oil
• Gradually add rest of the flour until the dough does not stick to your hands
• Turn dough onto floured table and knead until smooth.  The dough should spring back when lightly touched.
• Put the dough back in the bowl.  Pour the rest of the oil over the dough.  Cover with Saran wrap
• Leave in the fridge for minimum 4 hours.  It is better if left 24 hours.
• If you are intending to make cinnamon rolls, separate half the dough and add in melted but cooled butter and raisens
• Shape dough into rolls.  I made 3 balls and put 3 of them into eavh of the muffin cups
• Let the dough sit for another 1-2 hours to rise
• Bake at 350 degrees until golden brown 20-25 minutes