5 pounds all-purpose flour
1 1/4 cups sugar
4 teaspoons salt
1 cup instant nonfat dry milk

Combine all ingredients in a large bowl. Stir
together to distribute evenly. Put in a large
airtight container. Label. Store in a cool, dry
place. Use within 6 to 8 months.
Makes about 22 cups of Hot Roll Mix.


1 Tbsp. active dry yeast
1 1/2 cups lukewarm water
2 eggs, beaten
1/2 cup vegetable oil or melted margarine
5 to 6 cups HOT ROLL MIX
3 tsp. cinnamon
3/4 cup sugar
1/2 cup butter or margarine, melted
In a large bowl, dissolve yeast in lukewarm water.
Blend in eggs and oil or margarine. Add 5 cups of HOT
ROLL MIX. Stir well. Add additional HOT ROLL MIX to
make a soft, but not too sticky dough. Knead about 5
minutes until dough is smooth. Lightly butter bowl.
Put dough in bowl and turn to butter top. Cover dough
with a damp towel and let rise in a warm place until
doubled in bulk, about 1 hour. Punch down dough.
Roll dough into balls about the size of a walnut.
Combine cinnamon and sugar mixture in a small bowl.
Dip balls in melted butter or margarine and roll in
cinnamon-sugar mixture. Pile loosely into an
unbuttered tube pan. Let rise until doubled in bulk,
about 30 minutes. Preheat oven to 400*F. Bake about
10 minutes. Lower temperature to 350*F and continue
baking 30 minutes until golden. Loosen edges with a
knife and turn out onto a plate. Rolls can be plucked
off one at a time. VARATION: To make a coffee cake,
roll the balls of dough in cinnamon-sugar mixture,
then in 1/2 cup chopped nuts.

*NOTES: I usually have to double the cinnamon/sugar
mix to get enough to do all the dough balls.

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