Lumberjack Camp Cinnamon Rolls

Ingredients: 2 tablespoons dry yeast, 1/8 teaspoon sugar, ½ cup lukewarm water, ¾ cup slightly melted butter, ½ cup sugar, 1 ½ cups buttermilk (heated), 2 tablespoons nonfat dry milk powder, 3 eggs (lightly beaten), 2 teaspoons salt, 6 cups flour, ¾ cup butter (softened), 1 cup packed light brown sugar, ¼ cup cinnamon, ½ teaspoon nutmeg, cream cheese frosting

Directions: Dissolve the yeast and the 1/8 teaspoon sugar in lukewarm water in a small bowl. Combine ¾ cup melted butter and ½ cup sugar in a bowl and mix well. Stir in yeast mixture, buttermilk, milk powder, eggs and salt. Add flour, stirring until blended. Knead the dough on lightly floured surface for 5 minutes. Place in a heated buttered bowl, turning to coat the surface. Let rise, covered with a damp towel, in a warm place for 1 hour. Punch the dough down. Let rest for 5 minutes. Roll the dough into a rectangle on a lightly floured surface. Spread with ¾ cup softened butter. Sprinkle with a mixture of brown sugar, cinnamon and nutmeg. Roll as for a jelly roll. Cut into twelve 1-inch slices. Arrange the slices cut side up in a buttered 9 by 13-inch baking pan. Let rise in a warm place for 30 to 40 minutes. Preheat the oven to 350 degrees. Bake for 35 to 40 minutes or until light brown. Spread the warm rolls with cream cheese frosting. Yield