Julie's Cinnamon Roll's

13 Cups of Flour
4 T yeast
1 Cup Hot Water
6 eggs
1 Cup Sugar
3/4 Cup margarine
2 tsp salt
4 Cups Scalded milk
1/2 Cup potato flakes
Put Margarine and sugar into the bread mixer. In a med size glass bowl, put the yeast and 1 T sugar. Add 1 Cup of hot water and set aside. Scald milk. Add scalded milk to bread mixer. The butter and sugar will help pull the temperature of the milk down as well as dissolving the sugar and melting the butter. Turn the mixer on a couple of seconds to mix it around and cool it down a little more. Pour the bowl of yeast into the mixer and give it a couple more stirs. Add the eggs and do a few more stirs. Add the salt, potato flakes, and 6 cups of flour. Use the beater in at regular speed. Let it mix for about 5 minutes. Pull the beaters out and replace with the bread hook. Add a cup of flour at a time until you have used about 6. The dough needs to still be a bit sticky. It shouldn't be as smooth as bread dough but shouldn't be as sticky as cookie dough. Pull dough from mixer and place in another big bowl or take the hook from the mixer and let it rise in the mixer bowl. Pam the top of the dough and cover with a lid or something to keep the dough moist while it raises. Let the dough raise about 1/2 hour or so. If I let mine rise in my Bosch, I have to keep punching it down or it goes over the edge of the bowl. After it has risen and you are ready to roll it out, cover the counter with about 1/4 cup of flour and break the dough in half after punching the air out. Roll half at a time into a long rectangle, about 1/3 inch thick. Around the edges press your fingers into the dough to create an edge. Soften 1 cube of butter and spread over the rolled out dough. Cover the Dough with Brown Sugar and Sprinkle it with Cinnamon. Roll the dough from the long edge. Using dental floss, cut the cinnamon rolls the width you like them. I cut them about 1 1/2 inches wide. Place them on a pamed cookie sheet. Give them room on the pan to double. Let them rise. Bake them at 350 for about 15 minutes. Start with 13 minutes and add a couple minutes until they are just right. Don't over cook them or they will be too dry. If you frost them right out of the oven, the frosting will melt off.