This is a multi-purpose sweet dough which can be used for cinnamon rolls, sweet bread, etc.

DOUGH:

1 pkg. Pillsbury Hot Roll Mix
1 c. water
1/2 c. milk
1/4 c. oil
1 pkg. dry yeast + yeast from box
2 eggs
1 1/2 c. flour

CUSTARD:

6 lg. eggs
1 c. sugar
2 tsp. vanilla
1 pt. sour cream or substitute 1 c. yogurt
1 c. cottage cheese
1/2 c. milk

FRUIT:

Approx. 2 qts. cooked, drained, sliced fruit

STREUSSEL:

1/2 c. flour
1/2 c. sugar
1 tsp. vanilla
1 tsp. cinnamon
1/2 cube butter

Drain fruit, mix custard and streussel as dough rises in oven.

Dough: Turn oven to 150 degrees. Heat water and milk to 120-130 degrees. Put 2 packages yeast into deep bowl with sugar. Pour hot liquid over and stir until yeast is softened. Add 2 eggs and beat well. Stir in oil. Add Hot Roll Mix and 1 1/2 cups flour. Mix well. Cover with plastic wrap and rubber band to seal. TURN OVEN OFF. Let dough rise in oven until it is doubled in bulk, approximately 45 minutes. Turn out onto well-floured cloth or board and punch, slap, and knead until dough is firm.

Custard: Beat eggs. Add sugar and beat well. Add vanilla and sour cream/yogurt/cottage cheese which has been mixed in blender. Add milk.

Streussel: Mix flour and sugar and cinnamon. Melt butter and pour over dry ingredients. Sprinkle vanilla in as you stir mixture with a fork to form coarse crumbs.

Baking: Spray 8 to 10 9 inch pie plate or 3 to 4 10x14 inch pans. Cut off small pieces of dough and roll out to 1/4 inch. Press and stretch dough to go up the sides of the pans.

Put one layer of fruit over dough. Pour enough custard to cover fruit. Sprinkle with streussel. Add a little cinnamon. Bake at 350 degrees until edges are lightly browned and dough is done on bottom of pan.