1/2 c. sugar
3/4 tsp. salt
1 pkg. yeast
1 1/2 sticks butter
1 c. milk
3 eggs
4 c. flour, more if a damp day

Dissolve yeast in 1/4 to 1/2 cup lukewarm water. Melt butter and heat with milk. Beat eggs and add milk and butter. When mixture is cool enough, add yeast. By hand, beat in dry ingredients which have been sifted. Let stand, covered, in refrigerator for at least 24 hours. Dough should double in volume.

SCHNECKIN FILLING:

Butter
Brown sugar
Cherries (optional)
Cinnamon
Raisins
Pecans (optional)
White sugar

In muffin tins, melt a little butter in each section, then add about 1 teaspoon brown sugar. Decorate as desired with cherries and/or nuts. Divide master dough recipe in thirds and roll separately. Knead well. Roll out dough to about 1/4" thickness. Sprinkle with white sugar, cinnamon and raisins. Roll up jelly roll style. Cut into 2" to 2 1/2" sections and put in prepared muffin tins "jelly roll" style down. Let rise in warm place until doubled in size. Bake at 350 degrees until brown. Turn out on waxed paper.

NOTE: This recipe does not freeze well.