INGREDIENTS for Rolls:
2 envelopes dry yeast
1/2 cup lukewarm water
1/2 cup sugar
2 eggs
2 teaspoons salt
1-1/4 cups milk
2 teaspoons vinegar
1/2 cup (1 stick) margarine, melted
5-1/2 cups (about) flour
2 teaspoons baking powder
1/4 cup (1/2 stick) margarine, melted
1/2 cup sugar
1 Tablespoon cinnamon
INGREDIENTS for Icing:
1/4 cup (1/2 stick) margarine, melted
1/4 cup milk
1 teaspoon vanilla extract
2-1/2 cups confectioners' sugar
TO PREPARE:
For the rolls, dissolve the yeast in the lukewarm water in a bowl and mix well. Beat 1/2 cup sugar, eggs and salt in a mixing bowl until blended. Stir in a mixture of the milk and vinegar. Add 1/2 cup margarine and the yeast mixture and mix well. Stir in a mixture of 2-1/2 cups of the flour and baking powder. Add the remaining 3 cups of flour gradually and knead; may not need all 3 cups. The dough should be as sticky as possible but still manageable.
Lay a 9x13-inch piece of plastic wrap on a hard surface and sprinkle lightly with flour. Roll the dough into a rectangle on the plastic wrap. Brush the rectangle with 1/4 cup margarine and sprinkle with a mixture of 1/2 cup sugar and cinnamon. Roll as for a jelly roll and cut into 12 slices. Arrange the slices cut side up in a greased 9x13-inch baking dish. Let rise for 3 to 4 hours. Bake at 375 degrees for 20 to 25 minutes or until light brown.
For the icing, whisk the margarine, milk and vanilla in a bowl. Add the confectioners' sugar and mix until of a spreading consistency. Spread the icing over the hot rolls.
