2 pkgs. yeast
1 c. water, lukewarm
1 c. milk, scalded
1/2 c. butter
2/3 c. sugar
1 1/2 tsp. salt
1/8 tsp. ground nutmeg
2 eggs
7 c. sifted flour, approx.

Add yeast to water, stir and let stand about 5 minutes. Cool scalded milk to lukewarm. Cream butter, sugar, salt and nutmeg. Beat eggs, then add to creamed mixture. Add milk to yeast, then add 3 cups flour. Beat smooth, then combine mixtures. Add enough flour to make a soft dough. Knead smooth but keep soft, use about 7 cups sifted flour.

Cover dough with cloth and let rise in a warm place until doubled. Use in following recipes.

CINNAMON ROLLS:

Roll 1/3 of dough into an oblong, 15" wide and 1/4" thick. Brush with butter and sprinkle with mixture of: 1/2 c. sugar

Roll up like a jelly roll, cut off slices 1" thick, place slices cut side down in a well greased pan, brush tops with melted butter and sprinkle with sugar and cinnamon.

Let rise until doubled, then bake in a moderate oven, 375 degrees for 20 minutes (approximately).

KOLACHE:

Pinch off small amounts of dough and roll into balls. Place 1" apart on a shallow well greased pan. Make an indentation in each roll with thumb or spool. Fill with jam or jelly. Brush tops with butter and let rise until doubled. Bake about 20 minutes in a moderate oven, 375 degrees.