• In a small bowl, combine the 3 tsp active dry yeast 2 tsp granulated sugar and ½ cup lukewarm water and set aside
• In a large bowl, add the 5 lg eggs, and beat well.
• add in the 1 cup granulated sugar a little at a time, beating well
• Add in the 1 cup vegetable oil and combine
• Add the 3 cups lukewarm water and the yeast mixture
• Combine the flour, salt and baking powder in a separate large bowl then slowly add it to the egg, sugar and water and yeast mixture creating a soft dough
• Form the dough into a large ball and cover with plastic wrap lightly sprayed with non stick spray and set in a warm place to rise for 1 hour or until doubled in size. (Hint: place in your oven with the oven light on and it will rise, make sure the oven is OFF)

For Basic Sweet Buns

• preheat oven to 375℉
• Once doubled punch down the dough then form the dough into balls about 3" and place on parchment lined baking sheet 1" apart, let rise (covered with a light teatowel) 1 hour or until doubled in size
• Brush with melted butter
• Bake at 375℉ 20 - 30 minutes until golden

For Cinnamon Buns

• Preheat oven to 375℉
• Once doubled, punch down the dough then divide it into two pieces so you can roll it out more easily. Then roll it out ¼' to ½' thick rectangle around 26-30" wide along the long edge. Keep in mind the more spirals you like in your cinnamon rolls, the thinner you should roll it.
• Once you have your desired thickness, spread the entire surface with the softened butter then cover it with the brown sugar and cinnamon mixture *see note below for monkey bread
• Roll like a jelly roll starting along the long edge. Cut into 10 slices and place on parchment lined (or well greased) pans 1" apart. Repeat with second amount of dough for a total of 20 buns on a standard half sheet tray (18"x13") See note *
• Let rise until the buns have doubled in size, brush with melted butter and bake at 375℉ until dark golden brown about 20-30 minutes depending on your oven.