20 to 30 min. 350 Degrees
| # of Rolls | Measurements | 25 | 50 | 75 | 100 |
| Yeast | Tablespoons | 1-1/2 | 3 | 4-1/2 | 6 |
| Warm Water | Cups | 1-1/2 | 3 | 4-1/2 | 6 |
| Sugar | Cups | 1/2 | 1 | 1-1/2 | 2 |
| Oil | Cups | 1/2 | 1 | 1-1/2 | 2 |
| Dry Milk | Cups | 1/2 | 1 | 1-1/2 | 2 |
| Salt | Teaspoons | 1-1/4 | 2-1/2 | 3-1/2 | 5 |
| Eggs | Each | 1 | 3 | 4 | 6 |
| Flour | Cups | 5-3/4 | 11-1/2 | 17 | 23-1/2 |
Dissolve Yeast in small amount of water. Add remaining water, milk, sugar & oil – mix well. Add eggs mix well then begin adding flour up to 1/2 of total . Gradually add more flour. With remaining flour make a well, add dough mixture kneed until most of flour is taken up, this may be put in a greased bowl and stored in refrigerator for up to 3 days or let rise until about double in size – punch down – divide into workable sizes and roll thin with rolling pin. Spread with following mixture.
# of RollsMeasurement255075100
| Margarine | Cups | 1/2 | 1 | 1-1/4 | 1-1/2 |
| Sugar | Cups | 1 | 1 | 2 | 2 |
| Cinnamon | Teaspoons | 1-1/2 | 3 | 4 | 5 |
Spread margarine on dough rolled thin. Sprinkle with sugar cinnamon mixture, roll up and slice with knife or dental floss. Place in greased pans & let rise until double in size. Bake in 350 degree oven 20 to 30 minutes. When done turn out of pan.
For Nutty rolls spread the following mixture in bottom of pan and place the cut side of rolls down. Bake as above.