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This recipe is easy and delicious with all-purpose flour or whole wheat flour. The rolls are baked in a Bundt pan or you can place them in a ring in a casserole dish. No kneading is required. This recipe makes enough for two Bundt rings or 1 Bundt ring and some cinnamon rolls.

In a large bowl, add:

2/3 c sugar

1 1/2 tsp salt

1 cube butter, cut into pieces

1 cup boiling water

Stir until butter is dissolved. Let cool.

IN A SEPARATE CONTAINER

1 cup warm water (105 to 115 degrees)

2 Tbsp yeast

Pinch of sugar

Let yeast proof. If the butter mixture has cooled it will probably still be warm. DO NOT ADD IF THAT MIXTURE IS STILL HOT OR YOU WILL KILL THE YEAST.

Add:

2 eggs, well beaten

6 cups flour--all purpose or whole wheat

Stir well. Do not knead! Batter will be sticky. Cover with plastic wrap and refrigerate 4 hours or overnight. (If you want to bake the rolls sooner, just leave them on the counter for 1-2 hours.) On floured board, roll half of the batter to 1/4 to 1/2 inch thick. Cut with 2 inch cookie round or the opening of a drinking glass. Melt 1 cube butter in Bundt pan (or casserole dish). Arrange pieces of dough standing upright around the ring (in a casserole form the rolls standing up in a ring. Stand up extra rolls in the middle). Let rise (covered with a towel) until double, about 1 hour.

Bake at 375 for 20 minutes or longer for a crunchy crust. Makes 2 rings (or 1 ring plus cinnamon rolls. Sometimes I will make an extra ring and freeze it for later.)

For cinnamon rolls, roll dough into a rectangle. Brush with butter. Sprinkle on cinnamon and brown sugar, enough to cover the dough. You can add raisins or nuts if you wish. Roll up and seal the edge, squeeze gently. Cut into rolls about 1 inch thick. Place in a greased cake pan. Bake at 350 for about 20 minutes. Frost with powdered sugar glaze, white frosting, cream cheese frosting, or other favorite.