Cinnamon Rolls

18 pounds of flour

18 eggs

3 ¾ cups dry milk

½ cup salt

1 ¾ cups (or less) yeast

5 quarts water

1 Tbsp. Lemon extract

¼ cup vanilla

3 ½ cups sugar

5 pounds butter

Mix all but the last two ingredients. On a lightly floured surface, roll part of the dough into a 16x8” rectangle.  Combine sugar and butter, then spread over the dough.  Roll lengthwise as for jellyroll.  Seal edge and cut in 1-inch slices.  Place cut side down in greased 9x9x2” pan.  Cover and let rise till doubled (30-40 minutes).  Bake at 375 degrees for 20-25 minutes.  Remove from pan and frost with icing if desired.