Quick Cinnamon Rolls

Ingredients:
3 ½ c warm water
1 c oil
1 c sugar
6 T yeast

Glaze for rolls:
2T melted margarine
1 t vanilla
1 c prdrd sugar
1-2 T hot water

Directions:
Combine all of the above in large bowl and let stand
Beat together 2 t salt and 3 eggs.
Mix with yeast mixture
Add 10 c flour (4 c ww and 5 ½ white)
Beat together—knead with hands if stiff.
Roll out immediately (1/4-3/8 “) thick.
Spread with softened margarine. Sprinkle with cinnamon and sugar. Can add nuts and or raisins or cranberries. Roll into tight roll. Cut into 1 “ slices using thread. Place on greased cookie sheet. Let rise 10 minutes and bake at 375º for 10-14 minutes. Check bottoms—I raise the rack one above the middle because they get dark on the bottom first.
Variations: For orange rolls add 1/3 c margarine, ½ c sugar, and grated orange peel from one whole orange to dough.
For moist rolls try spreading the dough with pumpkin and then sprinkle with cinnamon sugar mix. I learned this trick at the Wyoming State Training School where we cooked meals for over 800 clients and staff; we were always trying to find ways to use up govt. issue food like canned pumpkin.

When rolls ore out of oven and on the cooling rack paint the glaze on them while still warm.