6-7 c. flour
1/2 c. sugar
2 tsp. salt
2 pkgs. dry yeast
1 c. water
1 c. milk
1/2 c. butter
1 egg

In a large bowl combine 2 cups flour, sugar, salt and yeast; blend well. In small saucepan heat water, milk and butter until very warm (130 degrees). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand stir in 3 cups flour until dough pulls cleanly away from sides of bowl.

On floured surface, knead 1-2 cups flour until dough is smooth and elastic, about 8 minutes. Place dough in greased bowl; cover loosely. Let rise in a warm place until doubled, 45-60 minutes.

Punch down dough to remove all air bubbles. Shape into rolls with sugar and butter and cinnamon for cinnamon rolls or roll into long rectangle and spread butter, sugar and cinnamon on it. Cut in from both sides 1 inch strips in towards center until 1/4 way towards center. Then braid strips for a nice effect. Bake at 350 degrees for 25 minutes. Top with powdered sugar glaze.