3 1/2-4 c. flour
1 pkg. active dry yeast
1 1/4 c. milk
1/4 c. sugar
1/4 c. shortening
1 egg

In a large mixing bowl combine 2 cups flour and the yeast. Heat together milk, sugar, shortening and 1 teaspoon salt just until warm, stirring constantly to melt shortening. Add to flour mixture. Add egg, beat with an electric mixer on low speed for 1/2 minute, then on high for 3 minutes. By hand stir in enough of remaining flour to make a soft dough. Turn on lightly floured surface. Knead until smooth. Return to bowl that has been washed and greased. Cover and let rise until double in size.

Cinnamon Whirl: Roll out sweet dough to 15 x 7 inch rectangle, spread with 1/4 cup sugar and 1 1/2 teaspoons cinnamon. Sprinkle with 1 1/2 teaspoons water. Roll into a loaf starting at narrow end. Place in greased loaf pan. Cover, let rise until double. Bake 30 minutes. If desired drizzle with powdered sugar icing.

Swedish Tea Wreath: Roll 1 recipe Basic Sweet dough into 9 x 13 inch rectangle, brush with 1/4 cup melted butter. Cover with 2 (30 ounce) packages mixed candied fruit and peels. Roll up jelly roll fashion shape into circle sealing ends together. Transfer to greased baking sheet. Using kitchen shears snip 2/3 of the way through the roll at 1 inch intervals. Turn each cut section to one side. Let rise until double. Bake at 350 degrees for 35 minutes. Drizzle with powdered sugar icing. Garnish with candied cherries and almonds.