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1
In a large mixing bowl at least 6 qt bowl of mixer..beat eggs, sugar, salt.
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2
In a med saucepan melt butter.
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3
Add the milk and heat the milk until its lightly warmed about 110F.
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4
Remove from heat and pour into the egg mixture.
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5
Mix until combined.
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6
Sprinkle yeast over milk mixture and let stand for 2 minutes to soften yeast.
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7
Whisk into the milk mixture.
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8
Add 6 cups of flour and bear till the dough is smooth.
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9
Add remaining flour 1 cup at a time until dough is smooth and slightly sticky.
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10
Dough should start to pull away from sides of bowl while mixing.
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11
Place the dough in a very large bowl that has been lightly oiled.
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12
Flip dough in bowl and cover with a clean cloth and allow to rise until doubled in size.
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13
About 45-60 min.
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14
Punch down dough and divide in half.
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15
Roll each half of dough into a 24x13 inch rectangle.
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16
Spread the lower half of dough with butter and sprinkle with the sugar cinnamon mixture.
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17
Fold dough over the cinnamon sugar.
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18
Cut into 1 inch strips.
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19
Twist each strip and tie in a knot.
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20
Place on a greased baking sheet or line your pan with parchment paper.
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21
Cover with a clean cloth and allow to rise 30-45 min.
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22
Bake in a preheated 375F oven for 10-12 minutes or till golden brown.
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23
Remove from oven and brush with clear glaze.
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24
When the rolls have cooled drizzle with sugar glaze.
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25
To make clear glaze..add 1/2 cup sugar, 1/4 cup water and 1 T. corn syrup.
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26
Bring to a rolling boil in a small saucepan.
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27
Remove from heat and cool.
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28
To make the sugar glaze ..in a small bowl combine 2 cups of10x sugar and 4 T. milk.
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29
Beat until smooth.
