1 tbsp. or 1 pkg. yeast
1 tsp. sugar
1/2 c. warm water
1/2 c. milk
1 egg
1/2 stick butter
1/4 c. sugar
1 tsp. salt
3-4 c. bread flour

Dissolve yeast in water and 1 teaspoon sugar. Heat milk and butter, pour in mixing bowl, add sugar. Cool to warm. Add 1 cup flour to make batter. Beat in egg, add salt and another cup of flour; beat well. Add yeast mixture, and remaining flour enough to make soft dough. Knead lightly and place in greased bowl. Cover and let rise until doubled in bulk, about 2 hours. A warm draft free place hastens the rising. Punch down and let rest 1 minutes on dough board. Cover with an inverted bowl. Then make into desired sweet rolls or cakes.

1 tbsp. melted butter
1 1/2 c. powdered sugar
1 tsp. vanilla
2 tbsp. milk

Make a thick paste and spread lightly over warm buns.

4 tbsp. melted butter
4 tbsp. sugar
1/2 c. raisins
1 tsp. cinnamon

Roll foundation dough out into oblong piece 1/2" thick. Brush with melted butter, sprinkle with sugar, cinnamon and raisins. Roll up as for jelly roll and slice in 1" pieces. Place in greased pan, cover and let rise until doubled in bulk, about 2 hours. Bake at 350 degrees for about 25 minutes. Ice tops while still warm with plain icing.

1/4 c. melted butter
1 c. pecans
1/4 c. honey

Grease 2 (9") cake pans or 1 (9"x13") pan. Dribble melted shortening and honey in bottom of pan. Sprinkle pecans over honey. Using Foundation sweet dough, roll into rectangle 1/2" thick and spread with butter, cinnamon and sugar, same as for cinnamon-raisin buns. Let rise until doubled. Bake at 350 degrees for 25 minutes. Let set in pan 5 minutes and then invert on a cookie sheet.

1 recipe foundation sweet dough (melt & drizzle 2 tbsp. butter over fruit

Will make 2 braids.

Divide the dough and roll into a rectangle 1/4" thick. Spread fruit in center third. Cut 1" strips up to filling and braid across the filling. Place on a greased baking sheet. Cover and let rise until doubled, about 2 hours. Bake at 350 degrees for 20 minutes. Ice with plain icing while warm.

1. Cooked, sweetened and mashed apricots or peaches make good fillings.

2. Cooked prunes mashed with 2 tablespoons lemon juice, 1/4 cup sugar and a little grated lemon rind are also good.

3. Canned pie fillings, apples (chopped), cherry, or blueberry, may be used.