Challah Bread/Sweet Rolls/Cinnamon Buns This is very much like a Brioche dough, only using less egg and subbing oil for butter. It is sweet and tender. It makes really good bread for French Toast.
  5 cups of flour
  2 1/2 - 2 3/4 cups water (depending on egg size, total volume of water plus eggs will end up (2 cups)
  2-3 eggs (again, depending on size)   1/3 cup vegetable oil   1/2 cup sugar.
  2 packages yeast.
  1-2 teaspoons salt (depending on taste. I've been using about 1 1/2tsp.)
  Egg white for glazing.

Work oil into flour well as per other recipes.
Combine lukewarm water with yeast, 1 tbsp. of the sugar and let proof.
After proofing add remaining sugar, salt and eggs. Blend well.
Add liguid to flour mixture and until combined. Place dough on work surface and knead until smooth.
Return to bowl, cover and let rise until doubled.
Punchdown risen dough and return to work surface. Divide dough into as many pieces as you wish to braid. Classic Challah is four or more pieces but I use three.
Roll divided portions into long pieces with the ends tapering almost to a point. Important: During this try to get out all the larger gas bubbles.
Form braided loaf and leave on baking surface to rise about 50 -70%. If you can place the loaf on parchment it would be preferrable but corm meal will do to prevent sticking.

Bake 350 degrees for 25-30 minutes. During the last 5 minutes, brush on a liberal coating of egg wash (50 % water, 50% egg white) and place back in the oven. This may be required a second time just before you remove it from the oven for a nice glaze.

For rolls:
This recipe also make great rolls using 2" inch balls place 1/2" apart and risen until they touch. Bake 20-25 minutes at 350.

For Cinnamon buns:
After first rise, roll out dough to about the size of a 1/2 sheet pan. About 14" x 20"
Spread over dough, leaving a 1/2 inch border around edges, 1 stick of softened butter.
Cover butter with mixture of 1 cup light brown sugar, 1-2 tbsp cinnamon, and 1/2 cup pecan pieces.
Roll up dough the long way and press edges close.
Slice the roll carefully with sharp knife into 1" pieces.
Place slices in a WELL buttered baking pan just touching each other. Cover and let rise until about doubled.
Bake 25 minutes at 350 degrees.
Cream Cream Cheese icing for buns:
  8 oz. cream cheese
  3- 4 cups confectioner's sugar.
  1/2 tsp. vanilla (Optional)
  Milk as needed for consitency. About 1/4 cup +/-.

Soften cream cheese to room temperature, work in sugar a little at a time with a rubber spatula or spoon. Add milk, vannila and sugar as needed until all are combined and icing has a smooth, spreadable consitency. If you have a heavy whisk and a strong arm it may be useful. Spread over cinnamon buns when cool. Icing keeps well in fridge for later use.