SWEET DOUGH

1 cup warm water

4 pkg. dry yeast

2 cups warm milk

1 cup margarine, softened

1 cup sugar

2 tea. salt

4 eggs, room temperature

11 to 12 cups flour

Warm milk; add margarine to soften; cool slightly. In a very large bowl sprinkle yeast evenly on warm water and soak until dissolved. In another bowl mix eggs slightly; add sugar and salt. Alternately add milk mixture, flour and egg mixture to the yeast water. Add just enough flour to make a very soft and slightly sticky dough. Knead for 10 min. on lightly floured surface. Place in greased bowl; cover and let rise in a warm and draft-free place (80 to 85’) for 1½ hours to 2 hours until double. Punch down; let rise again until almost double for 30 to 45 min.

This dough can be used for many things. After forming rolls raise for a short time, about 35 min.

For dinner rolls, bake 400’ for 12 to 15

For buns, bake 400’ for 12 to 20 min.

For cinnamon rolls and tea rings, bake 375’ for 20 to 25 min.

To make Danish type rolls: roll dough a little less than ½” thick into a long oblong, 12” wide. Spread with soft butter. Fold ½ of dough over the other half. Cut in strips ½” by 6” long. Take one strip and place it on greased cookie sheet. Twist and hold one end of the strip down on sheet. Loosely wind strip around and around; tuck end underneath. Raise about 35 min. Bake 400’ for about 12 min. Gently remove to racks and immediately drop and spread a small amount of jam or jelly in the middle. When cool drizzle with a thin confectioners’ sugar mixture.