2 cakes yeast
1/4 c. lukewarm water
1 c. milk
1/4 c. butter
1/2 c. sugar
1 tsp. salt
1 tsp. grated lemon rind (if desired)
2 beaten eggs
5 c. flour (about)

Soften yeast in lukewarm water. Scald milk. Add butter, sugar and salt. Cool to lukewarm. Add flour to make a thick batter. Add yeast, eggs and lemon rind. Beat well. Add enough more flour to make a soft dough. Turn out on lightly floured board and knead until satiny.

Place in greased bowl and let rise until doubled in bulk. When light, punch down. Shape into tea rings, rolls, or coffee cakes. Let rise until doubled in bulk. Bake in moderate oven (375 degrees) 25-30 minutes for coffee cakes, 20-25 minutes for rolls. Makes two 12 inch tea rings or about 3 1/2 dozen rolls.

CINNAMON ROLLS:

1 recipe Basic Sweet Dough (see above)
1/4 c. melted butter
1 c. sugar
1 1/2 tsp. cinnamon
1/2 c. raisins (if desired)

When Basic Sweet Dough is light, roll out to narrow sheet 1/4 inch thick. Brush with melted butter. Mix sugar and cinnamon and sprinkle over dough, then raisins. Roll up jelly roll fashion and seal edge. Cut into 1 inch slices and place cut side down in well greased muffin pans. Let rise until double in bulk. Bake in moderate oven (375 degrees) for 25 minutes. Makes 3 1/2 dozen rolls. When rolls are baked, ice with confectioners' sugar icing and sprinkle with chopped nuts. Or brush tops with milk and sprinkle with sugar-cinnamon mixture before last rising.

CONFECTIONERS' SUGAR ICING:

3/4 c. confectioners' sugar
2 tbsp. milk
1/4 tsp. vanilla