Cinnamon Rolls/Parkerhouse Rolls

3 eggs
1/2 cup sugar
1 Tbsp. salt
1/2 cup melted butter
2 cups warm milk
2 pkgs yeast (4 1/2 tsp.)
1/2 cup warm water
6 2/3 cup flour


Beat eggs in large bowl. Add sugar and salt. Melt butter over low heat and add warm milk. Stir milk mixture into egg mixture. Dissolve yeast in warm water (add a pinch of sugar to speed it up). Add to milk-egg mixture. Add flour about 3 cups at a time and beat well after each addition. Dough will be soft. Cover with a clean dish cloth. Let rise until doubled in size.

For rolls, roll into balls and let rise on a cookie sheet until they double in size. (Cover with a clean dishcloth.) Cook 10-15 minutes at 375*

For cinnamon rolls, roll out in a long rectangle shape (about 4 feet by 1 foot) on lightly-floured board. Spread caramel filling on the cookie sheet, using just enough to cover the bottom. Sprinkle cinnamon all over the dough. Spread caramel filling on top and roll up. Cut 1 inch thick and let rise on a cookie sheet until they double in size. (Cover with a clean dishcloth.) Cook 10-15 minutes at 375*

Caramel filling
2 cups brown sugar
1/2 cup butter
4 Tbsp. corn syrup
1/2 cup water

Bring to a boil, stirring for 10 minutes.

Frost with buttercream frosting.