MRS WILLIE SHARP'S CINNAMON ROLLS - Ardmore, Oklahoma Cook for Ardmore High School Cafeteria in the 1950s, 1960s and part of the 1970s 2 pkg. Yeast 1 cup lukewarm water 1/2 cup butter 1 cup lukewarm milk 2/3 cup sugar 1 tsp. salt 2 eggs beaten well 1/8 tsp. Nutmeg 7 cups or more sifted flour Pour lukewarm water over yeast and let stand about 10 minutes Scald milk and let cool until lukewarm Cream together butter, sugar and salt Add eggs and nutmeg Add lukewarm milk to softened yeast and blend the liquid with 3 cups flour. Beat until smooth and then add the butter mixture and enough more flour to make a medium soft dough. Kneed smooth, but keep as soft as can be handled without sticking. Let dough rise in a cozy warm place until doubled. Roll dough thin about 1/4 inch rectangle. Spread with melted butter, sprinkle with cinnamon and sugar mixed together. Roll jellyroll style. Slice in 3/4 inch thick slices. Place in greased muffin pans or sheet pan, let rise. Bake at 350 degrees Fahrenheit for about 12 to 15 minutes. CINNAMON ROLL ICING 3 cups powdered sugar 1/4 cup melted butter 1/4 tsp. Caramel flavoring 2 tsp. vanilla Milk Mix together all ingredients except milk in bowl. Add enough milk to make a thick glaze, Spread on warm rolls. Note: If caramel flavoring is unavailable, use strong instant coffee liquid and mix with the icing to suit taste.