Cinnamon Rolls

2 1/2 c. warm water
2 Tbsp. yeast
Dissolve and add:

1/2 c. sugar
2 tsp. salt
1/2 c. oil
2 eggs
7-9 c. flour, sin preparada (It is more humid here and I need a bit more flour to get the consistency that is workable in Lima.)

Mix and store in frig overnight to make it easier to handle. Roll out, brush with melted butter, brown sugar (azucar rubio mixed with molasses), cinnamon, nuts or raisens. Roll up, cut, and rise for 1 1/2 hours in a warm place. Bake at 350 * for 12-15 minutes. Brush with powdered sugar, melted margerine, vanilla, and water glaze while warm. Enjoy!

These are a big hit with our missionaries! They hang around hoping for seconds. You can double the recipe, but use only 3 Tbsp. of yeast to do so.