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1
Sprinkle yeast in 3 cups of warm water with 1 tablespoon.
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2
sugar, mix and let sit 10 min.
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3
Add 3 cups of flour and beat well with beater.
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4
Let rise until spongy.
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5
Beat 3 eggs really well, 5 minutes.
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6
Soften margarine and add 1 cup sugar and beat really, really well until very creamy.
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7
Add to eggs and beat until very well blended and add salt.
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8
Add egg mixture to sponge mixture.
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9
Add approximately four to 5 cups flour and beat with a beater really well until smooth.
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10
Continue adding flour (4 more cups) one cup at a time, beating with a wooden spoon.
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11
When it is hard to stir put the rest of the flour on a board and put the dough in the middle and knead.
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12
Sprinkle liberally with brown sugar and dot liberally with butter (1 stick per pan).
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13
Sprinkle very lightly with water to keep the sugar from burning and sticking.
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14
Punch down dough and let rise 1/2 hour more.
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15
Turn out and take 1/2 of the dough and roll out to 1/2 inch thick rectangle.
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16
Spread with soft butter (over all of rectangle) and sprinkle with sugar and cinnamon.
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17
Roll up jelly roll style, pulling to stretch dough while rolling.
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18
Cut roll into 1 inch thick slices.
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19
Place in pan-just touching (don't crowd) let rise (covered with a damp cloth) until above the pans.
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20
Bake at 325 to 350 degrees F. for 20 to 25 min.
