| 1 | In a large bowl, dissolve yeast in lukewarm water. |
| 2 | Blend in eggs and butter. |
| 3 | Add 5 cups of bread mix. |
| 4 | Stir well. |
| 5 | Add additional bread mix to make a soft, but not too sticky dough. |
| 6 | Knead about 5 minutes until dough is smooth. |
| 7 | Lightly butter bowl. |
| 8 | Put dough in bowl and turn to butter top. |
| 9 | Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. |
| 10 | Generously grease 2 baking sheets. |
| 11 | Prepare cinnamon sprinkle. |
| 12 | Punch down dough. |
| 13 | Let stand 10 minutes. |
| 14 | On a lightly floured surface, roll out dough to a 12 x 24 rectangle about ?inch thick. |
| 15 | Spread generously with cinnamon sprinkle. |
| 16 | Roll dough like a jelly roll and cut with a sharp knife into 24 1 inch slices. |
| 17 | Place on prepared baking sheets. |
| 18 | Cover with a damp towel and let rise in a warm place until doubled in bulk, about 30 to 60 minutes. |
| 19 | Preheat oven to 37Bake 20 to 25 minutes, until golden brown. |
| 20 | Prepare sweet glaze, and brush on while rolls are still warm. |
| 21 | Makes about 24 rolls. |
| 22 | Cinnamon sprinkle: melt butter in a small saucepan. |
| 23 | Stir in brown sugar, cinnamon, raisins and nuts. |
| 24 | Sweet glaze in a small bowl combine powdered sugar, vanilla and enough milk to make a thin mixture |
