Because the dough is a large batch, my mom usually makes hot rolls with half the dough, saves the other half in the fridge, and the next morning uses the reserved dough for cinnamon rolls.
2 cups milk
2/3 cup sugar
¾ stick margarine
2 packages yeast
½ cup warm water
2 teaspoons salt
Heat milk, sugar and margarine in small saucepan until combined. Let mixture cool.
Dissolve yeast in water. Beat in eggs and salt. Mix all ingredients together with 6-7 cups white flour (or 3 wheat and 4 white). Cover bowl with greased plastic wrap. Let dough rise in bowl in a warm place for at least 3 hours, but best overnight in refrigerator. Punch dough down when necessary.
For Dinner Rolls:
Heat oven to 350 degrees. Melt 1 stick butter in 9 x 13 inch pan. Roll out ½ of the dough to ½ inch thick. Cut in circles and fold in half. Place in pan and bake 15 minutes or until lightly brown.
For Cinnamon Rolls:
Heat oven to 450 degrees. Melt 1 stick butter. Roll out ½ of the dough about ¼ inch thick. Spread butter on top. Sprinkle with sugar and cinnamon. Roll up and cut in 1 inch slices. Put rest of butter in a 15 x 10 inch pan and bake about 10 minutes or until lightly brown. Top with vanilla frosting if desired.