Cinnamon rolls

My Mom's recipe for cinnamon rolls. So, so good!

Ingredients:

• 1 cup sugar
• 1/2 cup Nucoa margarine
• 2 EnerG egg replacer "eggs"
• 2 cups scalded rice milk
• 2 tsp salt
• 1 cup instant potato flakes
• 5 1/2 cups flour
• 3/4 cup warm water
• 3 yeast cakes
• 1 TBS sugar

Instructions:

Combine 3/4 cup warm water, yeast, and 1 TBS sugar. (The recipe calls for yeast cakes. I had to google the equivalent, since I don't have yeast cakes. Each cake is worth 2 1/4 tsp of yeast. So the total amount of yeast is 6 3/4 tsp of yeast.)

Let the yeast mixture double in size.

In the meantime, scald the rice milk. Add the Nucoa margarine to the scalded milk to cool it down.

Put the EnerG "eggs" into a separate bowl and beat with a mixer, until it's fluffy. Add it to the milk and margarine mixture. Add the yeast, potato flakes, sugar, and salt.

Slowly add the flour a cup at a time until the dough becomes sticky, but almost workable. I added 4 1/2 cups of flour.

Place saran wrap over the dough, then allow the dough to double. Punch it down two times.

Roll out the dough with more flour. Layer the rolled out dough with melted Nucoa margarine, sugar, and cinnamon. Roll into a tube, then cut it into rolls with a string of thread.

Bake at 375 until just brown.

Mmmmmmmm!