2 pkgs. active dry yeast
1/2 c. warm water
1 1/4 c. buttermilk
2 eggs
5 1/2 c. Gold Medal flour
1 1/2 c. butter
1/2 c. sugar
2 tsp. baking powder
2 tsp. salt

In a large mixer bowl, dissolve yeast and warm water. Add buttermilk, eggs, 2 1/2 cups of the flour, the butter, sugar, baking powder and salt. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl. Stir in enough remaining flour to make dough easy to handle. Dough should remain soft and sticky. Turn dough onto well floured board. Knead 5 minutes. Shape dough into desired coffee cakes and rolls. Cover; let rise in warm place until doubled, about 1 hour. Bake at 375 degrees.

GLAZE: Mix 2 cups confectioners' sugar, 2 to 3 tablespoons water or milk and 1 teaspoon vanilla. Cream until smooth. Trim with colored sugar.