Cinnamon Rolls Recipe

3/4 cup hot water
2 (1/4-ounce) packages active dry yeast
1 cup lukewarm milk
1 3/4 cups sugar, divided
2 eggs, beaten
1/2 teaspoon salt
1 cup plus 3 tablespoons butter, room temperature
4 1/2 cups all-purpose flour
2 sticks softened butter
2 tablespoons cinnamon

Mix water with yeast and allow yeast to dissolve for 5 minutes. Melt 3 tablespoons butter. To yeast mixture, add milk, 3/4 cup sugar, eggs, salt and melted butter. Mix well. Add flour a little at a time. Mix. Knead for 5 to 7 minutes. Place in lightly greased bowl. Cover with plastic wrap and allow dough to rise in a warm place until doubled in size. Roll out dough into a large rectangle, about 1/4-inch thick. Spread remaining butter evenly over surface to within 1/2 inch of edges. Sprinkle remaining sugar and cinnamon on top of butter. Roll up jelly-roll style. Slice into 1 1/2-inch-thick discs. Place in two 13-by-9-inch baking pans. Allow to rise again until doubled in size. Preheat oven to 350 degrees. Bake rolls 25 to 30 minutes. Brush rolls with additional butter while hot. Yield: 24 rolls