I use an old '80's overnight refrigerator roll recipe that has yeast, eggs and sugar. Works great as a cinnamon roll recipe, too. Just mix, refridge overnight(or longer), and roll out about 3 hours before baking. Allow to rise until doubled, in pans. Bake as usual. I usually do the 6 cup flour recipe, but divide dough to make dinner rolls and cinnamon rolls.

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