Giant Cinnamon Rolls

Ingredients:

Dough:

1 tbsp yeast;

2 1/4 cup warm water; 

1/3 cup honey;

1/2 cup vegetable oil; 

1 large egg; 

1 tbsp salt;

6 cups all purpose flour; (i prefer unbleached);

2 tbsp vital wheat gluten.

Filling: 

1/4 cup butter or margarine;

1/2 cup sugar;

2 tbsp cinnamon.

Preparation:

Mix yeast, water and honey and add 1/2 cup flour to feed the yeast. Mix lightly and let it sit for a few minutes.

Stir in the oil, egg, and salt. Mix.

Add flour a cup at a time, using somewhere around 6 cups, give or take, depending on the weather. You want a soft, slightly sticky dough that pulls away from the sides of the bowl, but not stiff.

Turm your mixer on and knead the dough. Knead for 10 minutes! The kneading is the key.

Place dough into an oiled bowl, cover with a damp tea towl, and let rise for about 30 minutes.

On a lightly floured surface, roll out dough into a long rectangle.

Spread 1/4 cup of softened butter over top to within an inch of one long edge.

Mix the sugar and cinnamon, and sprinkle the mixture over top.

Roll dough and pinch seam to close.

Cut the roll into 12 slices and place 3 across and 4 down on one large greased cookie sheet.

Cover the pans and let rise until doubled.

Bake 375 F till done. Check on them 20-25 minutes, as they are done when lightly browned. Let cool in pan.