As per Landee's request:
To be clear--I make the dough in my bread maker but I'm sure it works by hand.
1 1/2 C warm water
2 TBL vegetable oil
1 TBL sugar
1 1/2 tsp salt
4 cups flour
t TBL dry yeast
1 TBl Gluten (very cheap at Winco bulk isle)
The gluten makes for much lighter rolls.
Let rise, roll out-add LOTS of melted, cooled butter and brown sugar and cinnamon--nuts and/or raisins if you like.
Roll up in a log. I cut with dental floss.
Place on buttered cookie sheet. Bake at 350 until light brown (sorry, I never time it--just look)
After they come out of the oven place another cookie sheet upside down on top and turn over. Transferring the rolls to another pan with the sticky side "up" is crucial. Otherwise you'll be chiseling them off the pan once they're cooled. Frost with a glaze of powdered sugar thinned with milk to your preferred consistency. Not as detailed as some recipes but that's how I roll folks. Enjoy!!