Preparing the dough

1. In a large bowl, dissolve yeast in warm milk.
2. Add the eggs, butter (or lard or poultry fat), sugar, salt and 3 cups flour.
3. Beat until smooth. Stir in enough remaining flour to form a soft dough.
4. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
5. Place in a greased bowl, turning once to grease top.
6. Cover and let rise in a warm place until doubled, about 1 hour.
7. While the dough is rising, prep your caramel sauce or icing.

For caramel sauce

1. Melt butter in a large saucepan.
2. Stir in brown sugar and corn syrup (or honey).
3. Bring to a boil over medium heat for 2 minutes, stirring constantly.
4. Pour into a greased 13-in. x 9-in. baking dish.
5. Sprinkle with pecans; set aside.

For icing

1. In a small bowl, blend together powdered sugar, butter and vanilla.
2. Add cream or milk to thin as much as you like.
3. Cover bowl with a lid, damp cloth or plastic wrap to keep it from getting crusty while you finish the rolls.
4. If you are using frosting and skipping the caramel sauce, grease a 13-in. x 9-in. baking dish and set aside.

To assemble the rolls

1. Punch the dough down. Turn onto a floured surface.
2. Roll into a 17-in. x 15-in. rectangle.
3. Spread butter to within 1/2 in. of edges.
4. Combine sugar and cinnamon; sprinkle over dough.
5. Roll up jelly-roll style, starting with a long side; inch seams to seal.
6. Cut into 16 slices. Place cut side down over caramel sauce (or in greased pan).
7. Cover; let rise until doubled, about 30 minutes.
8. Bake at 350° for 30-35 minutes or until golden brown.
9. Glass pans will take longer to bake, metal pans will go a little faster.
10. For caramel rolls, let stand 5 minutes; invert onto a serving platter.
11. For iced rolls, allow to cool slightly in pan, then pour icing over rolls.