Cinnamon Rolls with Caramel Glaze

• 2 individual 1/4 oz packages dry yeast
• 1 cup warm water
• 1 cup scalded milk
• 1/2 cup sugar
• 2/3 cup butter, melted
• 1 tsp salt
• 2 eggs
• 7-8 cups all purpose flour
• Filling:
• 1/2 cup melted butter
• 1 cup packed brown sugar
• 2 Tbsp ground cinnamon
• 1 cup pecans [optional]
• Glaze:
• 1 cup butter
• 2 cups packed dark brown sugar
• 1/2 cup milk

In a small bowl dissolve yeast in warm water. Set aside.

In saucepan, scald milk. Remove from heat. Add sugar, melted butter, salt and eggs. Stir in 2 cups of the flour and combine until smooth. Add yeast mixture and stir in remaining 5 cups of flour. Add more flour if needed and knead for 5-1O minutes. Place dough in large oiled bowl. Cover with damp cloth and let rise until doubled (about 1-1½ hours). Punch down and divide into two. Roll out one of the dough balls into a 9” x 15“ rectangle. Brush with ¼ cup of melted butter. Sprinkle with ½ cup brown sugar and 1 Tbsp cinnamon and raisins or nuts, if desired. Roll dough up starting with the 15” side. Cut into 15 rolls and place on greased high-side 13” x 18” pan. Repeat with second ball of dough. Cover pan and let rise again until doubled (about 45 minutes). Preheat the oven to 35O° F. Bake for 3O-35 minutes or until browned. Remove from oven and brush with butter.

To make glaze, melt butter in saucepan on low heat. Add brown sugar and milk. Bring to boil stirring continually. Stir to dissolve sugar. Remove from heat and cool slightly before glazing rolls and top with pecans (optional). Makes 3O rolls.