SIMPLY DELICIOUS FAT PILLS

DUB EGBERT

1 package dry yeast
1/3 cup warm water (110 degrees)
3 1/2 cups all purpose flour
1 1/4 teaspoon salt
2 tablespoons warm butter
2 tablespoons sugar
1 1/4 cups warm milk (80 to 100 degrees)
3/4 stick nearly melted butter
3/4 cups packed brown sugar
1/4 cup white sugar
2 1/2 teaspoons cinnamon

Frosting

3/4 lb. confectioners sugar
3/4 stick warm butter
1 teaspoon vanilla
1 teaspoon almond extract
A little milk

Mix yeast and 1/3 cup warm water in small mixing bowl and set aside for 5 minutes.  Put flour, butter, salt, sugar, yeast mixture and 1 cup of the warm milk in food processor bowl.  Mix for 2 to 3 minutes until dough forms a soft, somewhat sticky ball.  Add remaining milk if dough is too dry or add some flour if dough is too sticky. 

Place dough on a floured surface and kneed a few minutes by pressing the dough with the ball of your hand, turning the dough ninety degrees, folding and pressing again with the ball of your hand.  Form the dough into a ball and put in a non-greased, high sided container.  Cover and let rise until double or triple in size (about an hour).  Punch the dough down and kneed a few times.  Cover the dough and let it rest for 5 minutes.  Cut the dough in half.  Cover half and roll the remaining half into a rectangle about 1/4 inch thick.  Cover dough with 1/2 of the butter.  Spread 1/2 the sugar mixture over the dough.  Roll the dough into a jelly roll starting with the long side of the rectangle.  Pinch a seal on the edge after it is rolled.  Cut into rolls about 1 1/2 inches thick.  Repeat for other half of the dough.  Place in greased baking pan.  Space rolls apart as they will rise.  Cover and let rise for about 40 minutes.  Bake in a 350 degree oven for 25 minutes until golden brown.

After rolls have cooled frost.   Place the confectioners sugar, butter, vanilla, and almond extract in food processor.  Add milk until the right constancy is achieved.  Spread on rolls.  Eat.