1/2 c. milk
1/2 c. sugar
1 1/2 tsp. salt
1/4 c. shortening
2 pkgs. dry yeast
1/2 c. very warm water
2 eggs, beaten
5 c. all-purpose flour

Scald milk and stir in sugar, salt and shortening. Cool to lukewarm. Dissolve yeast in very warm water. Stir until dissolved, then stir into the lukewarm milk mixture. Add beaten eggs and 3 cups flour. Beat until smooth and stir in an additional 2 cups flour.

Turn dough out onto lightly floured board and knead until smooth and elastic. Place in a greased bowl and brush top with soft shortening. Cover and let rise in a warm place, free from draft, until double in bulk (about 1 hour). Punch down and turn out onto lightly floured board. Use as desired to make any of the following sweet breads.

CINNAMON BUNS:

1 recipe Sweet Dough
1 1/2 c. sugar
2 tsp. ground cinnamon
2/3 c. raisins

Divide Sweet Dough in half. Roll out each half into an oblong 14x9 inches. Brush lightly with melted butter. Sprinkle each oblong with a mixture of sugar, cinnamon and raisins. Roll up as for jelly roll to make roll 9 inches long. Seal edges firmly.

Cut into nine equal pieces. Place cut side up about 1 inch apart in greased pan. Cover, and let rise until doubled in bulk. Bake at 350 degrees for about 35 minutes. Yield: about 2 dozen.

KOLACHES:

1 recipe Sweet Dough
Filling (choose one from list below)

Prepare any of the fillings below. After dough rises, shape the Kolaches into ovals, or fold dough 1/2 inch thick and cut with a 2 inch biscuit cutter. Place about 1 1/2 inches apart on greased baking sheet. Cover and let rise for 20 to 30 minutes. Make a depression in center of each and fill with 2 or 3 teaspoons filling. Pinch edges together tightly. Let rise for about 10 minutes, then bake at 400 degrees for about 15 minutes. Yield: about 2 dozen.

VARIATIONS:

POPPY SEED-FRUIT FILLING:

Mix:

1/2 c. cooked mashed apricots or prunes
1/2 tsp. cinnamon
1/4 c. sugar
2 tbsp. poppy seed

PRUNE-NUT FILLING:

Mix together:

1 c. cooked, mashed prunes
1/4 c. sugar
1/4 c. chopped nuts

JAM OR JELLY FILLING:

Use any flavored jam or jelly; add spices or chopped nuts if desired.

DATE-NUT FILLING:

Cook one 8 ounce package dates in small amount of water, mash, add sugar as desired, and beat until smooth. Nuts may be added if desired.