2 c. milk
1/3 c. lard
1/3 c. sugar
2 tsp. salt
2 eggs
1 pkg. yeast
1/4 c. lukewarm water
6 c. all-purpose flour

Scald milk, add sugar, salt and lard, allow to cool until lukewarm. Beat the eggs well and add to mixture. Add yeast dissolved in lukewarm water. Add enough flour to make a soft dough. Place in well greased bowl, cover with a cloth until dough has doubled in bulk.

ROLLS:

Shape rolls and place in greased pan. Allow to rise until light, bake at 375-400°F for 15 to 20 minutes. Can use this for a couple coffee cakes and dinner rolls.

SWEDISH TEA RING:

Roll light dough 8x12-inches in size and 1/2 to 1-inch thick. Spread with thick layer of creamed butter, sprinkle generously with mixture of brown sugar, cinnamon, raisins and nuts. Roll as jelly roll. Place on a greased baking sheet and join ends with scissors, cut nearly through the roll every 2-inches.

Set in warm place and allow to rise until light. Brush with mixture of slightly beaten egg yolk and 1 1/2 teaspoons cold water. Sprinkle with finely chopped nuts. Bake at 350-375°F for 15-20 minutes.