SWEET DOUGH:

2 c. lukewarm milk
1/2 c. warm water
1/2 c. sugar
2 tsp. salt

ADD:

2 pkgs. dry yeast
2 beaten eggs
1/2 c. melted butter
7 to 7 1/2 c. flour

RICHER SWEET DOUGH:

1 c. warm milk
1/2 c. warm water
1/2 c. sugar
1 tsp. salt

ADD:

2 pkgs. dry yeast
2 beaten eggs
1/2 c. melted butter
4 1/2 to 5 c. flour

Mix with spoon, then with hand on floured baking board. Add flour in 2 additions, using the amount necessary to make it easy to handle. Pour back into clean bowl rubbed with butter. Cover to raise double in size. After second rising, divide dough for desired rolls and coffee cake. Round up, cover and let rest 15 minutes.

AMOUNT:

4 doz. rolls or
1 large pan rolls or
1 coffee cake or
2 doz. rolls

AMOUNT:

3 doz. rolls or
1 large pan rolls or
1 coffee cake
1 doz. rolls

Bake in preheated oven at 425 degrees for 12 to 20 minutes.