smooth. Continue adding flour (4 more cups) one cup at a time, beating with a wooden spoon. When it is hard to stir put the rest of the flour on a board and put the dough in the middle and knead. (You don't have to knead in all the flour-only until not sticky and easy to handle. Put the dough in a warm oven and cover with a damp cloth. Let rise until doubled (about 1 hour.) Fix pans for Rolls. Grease 2 large rectangular baking pans with margarine. Sprinkle liberally (not packed) ( 1 cm deep) with brown sugar and dot liberally with butter (1 stick per pan) Sprinkle very lightly with water to keep the sugar from burning and sticking. Punch down dough and let rise half hour more. Turn out and take half of the dough and roll out to 1 cm thick rectangle. Spread with soft butter (over all of rectangle) and sprinkle with sugar and cinnamon. Roll up jelly roll style, pulling to stretch dough while rolling. Cut roll into 3 cm thick slices. Place in pan-just touching (don't crowd) let rise (covered with a damp cloth) until above the pans. Bake at 325-350 for 20-25 min. ----