Heat wave...

Sorry I haven't been on in a while...  just haven't felt much like doing anything.  I guess that heat wave last week kind of knocked the stuffing out of a lot of people.  It's 81 degrees right now, but that's better than 97 like much of last week!  Our little 6000 BTU air conditioner in the living room has been doing good at keeping the downstairs cool, but the 7000 BTU one in our bedroom can't even keep the bedroom cool let alone the bathroom and the other room.  Last Wed. I didn't even realize how hot it was outside and I had the oven going for over an hour baking Cinnamon rolls.  It never went above 71 degrees downstairs.  I went down to the Parker Personal Car Home Wed. eve to the Bible Study group that My sister-in-law, Peggy and her sister Elaine run for people in the home and community to participate.  When I lived in Parker I used to attend weekly, but now I only get to go occasionally.  I had promised I would bring my Cinnamon Rolls  to last weeks meeting, and I got them made.  I decided to put the recipe on here this post.  I hope some of you will try making them sometime.  They are pretty easy and wonderful tasting!!

Ruth's Favorite Cinnamon Rolls

Serves: 24
2 packages dry yeast
1/2 cup warm water
2 eggs, slightly beaten
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup sugar
1 3 1/2-ounce box instant vanilla pudding
2 cups  warm milk
8 cups or more flour
FILLING:
1 cup sugar
1/2 cup softened margarine
1 tablespoon cinnamon
GLAZE:
2 cups confectioners' sugar
1 teaspoon vanilla extract
2-3 tablespoons milk
In a large bowl, combine warm water and yeast.  Stir until yeast is completely dissolved.  Stir in the rest of the ingredients except the flour.  Add 6 cups of the flour.  Stir until combined.  Add 2 more cups of flour and turn out on a floured surface.  Knead just long enough to incorporate the  flour, adding a little more, if needed to make a soft dough.  It still should be slightly sticky.  Place in a greased bowl, turn to grease top.  Cover and let raise in a warm, draft-free place until doubled, about 45 minutes. Gently deflate the dough and divide it in half. Roll dough to about a 14 inch square. Brush or spread with 1/2 of the softened margarine, combine the sugar and cinnamon from the FILLING ingredients, sprinkle 1/2 of the mixture over the margarine. Tightly roll dough, sealing seam and ends. Cut into 12 pieces. Place in a greased 9x13 inch baking pan.  Repeat with remaining dough. Cover and let raise until doubled, about 1/2 hour or so. Bake at 350 degrees for about 15-20 minutes or until lightly browned.  Let cool for 10 minutes.  If desired you can remove the rolls from the pan to platter.  Combine GLAZE ingredients adding enough milk to make to drizzling consistency.  Drizzle over rolls.