4 c. milk, heated to scalding (let cool)
1/3 c. butter
1/4 c. sugar
1 tbsp. salt
1 env. yeast in 1/4 c. warm water
pinch of sugar to help the yeast dissolve

Add as much flour as is needed to make a dough that is good and stiff and doesn't stick to the bowl. Keep it warm and let rise.

CINNAMON ROLLS:

Melt 1/2 stick butter. Pour cooled butter over dough that has been rolled out to 1/2 inch thickness. Sprinkle with brown sugar and cinnamon. Roll up. Cut across the roll into 1 inch thick slices. Place slices in a greased baking pan with edges touching. Let rise again for about one hour or until doubled.

Bake in a preheated 325°F oven for about 20 minutes.

PIZZA:

Roll out and spread with favorite toppings, such as mozzarella cheese, pasta sauce, Italian herbs, olive oil and slices or pepperoni. Bake in a preheated 375°F oven until cheese is bubbly and crust is baked underneath and golden brown on edges. It helps to use a perforated baking pan.