Aunt Martha's Old Fashioned Cinnamon Rolls

Combine in a Bosch mixer (or something similar):
3 C flour
1 C non-fat powdered milk
1 C instant mashed potato flakes
1 C sugar
2 t salt

Mix dry ingredients then add:
2 eggs
1/2 C butter or margarine, melted
3 1/2 C warm water

Mix and then add:
2 T instant yeast
6-8 C flour until dough cleans the side and bottom of bowl.

Put 2-3 T oil on the counter. Empty dough on counter and let rest for five minutes. This resting period relaxes the gluten so the dough is easier to handle. Divide dough into two pieces. Roll the first piece into a rectangle 18"x15" Brush dough with 2 T softened butter. Spread dough with 1/2 C cinnamon-sugar mixture. Starting with 18" edge, roll the dough jelly roll style and pinch to seal the edge. Cut 1 1/4" slices. Place on greased pan. Repeat with second portion of dough. Allow to rise 30-45 minutes in a warm area. Bake at 350 degrees for 15-20 min. Allow to cool for 5 minutes before frosting. Makes 30-36 cinnamon rolls.

Cinnamon-Sugar Mixture
1/2 C brown sugar
1/2 C white sugar
1-2 T cinnamon

Frosting
2 C powdered sugar
3 T butter or margerine (softened)
1/2 t vanilla
3-4 T milk
Mix with hand mixer--adjust liquid or sugar to get desired consistency.