The best cinnamon rolls that I've ever had. Adapted from: Erin Amos, Amish Country Cookbook
½ cup lukewarm water
2 yeast cakes
1½ cups scalded milk
2 Tbsp sugar
1 Tbsp salt
3 cups flour
3 eggs, beaten
½ cup butter, melted
No nutrition information available
In a large bowl, dissolve yeast in water. While the yeast cakes dissolve, scald milk, sugar and salt. Cool to lukewarm and add it to the yeast. Add flour, cover and let set for ½ hour.
Uncover and add eggs and sugar. Mix together then add melted butter. Add more flour and mix with a spoon. When you can’t, stir with a spoon, not your hands, it is enough flour. Cover and let rise again.
Roll out and spread with more melted butter. Lightly cover with brown sugar, cinnamon and chopped pecans if desired.
Let rise again.
Bake at 350° F 20 - 30 minutes