Grandma Passa's Caramel Rolls!

Dissolve 2 packages yeast (not fast rising) in 1/2 cup warm water (not hot)

2/3 c. sugar
3 tsp. salt
1/2 c. powdered (dry) nonfat milk
2 c. warm water (can heat in microwave, but do not make too hot)
Stir
3/4 c. canola oil
approx. 3 c. flour
Stir
Yeast mixture
2 beaten eggs (whipped)
flour (first mix with mixer, then spoon, then hands)
knead until doesn't stick to hands
fold over into ball
put a little oil on top and flip over
cover until approx. double in size (1-2 hours/depends on how warm it is in the kitchen)
knead down and let rise once more
cut dough in half (1/2 for rolls and 1/2 for buns)

Rolls:
stretch/roll to rectangle shape
butter
sprinkle with brown sugar
sprinkle with cinnamon
roll tightly
cut in approx. 1 in. pieces
put rolls in jelly roll pan
cover with caramel sauce and let rise

Caramel Sauce:
1 stick margarine (melted)
1 c. brown sugar
1 large package cook and serve vanilla pudding
2 Tbsp. milk

bake at 250 for 20-30 minutes
separate from sides of pan and let cool for 5 minutes before transferring and flipping over onto wax paper, scrape off extra caramel from pan onto rolls