1 c. milk
1/2 c. sugar
2 tsp. salt
1/4 c. fat
2 cakes or pkgs. quick-acting yeast
1/2 c. lukewarm water
5 c. enriched flour
2 eggs
1 tsp. grated lemon rind (if desired)

Scald milk. Put sugar, salt and fat into mixing bowl, pour hot liquid over them, stir well and let cool to lukewarm. Soften yeast in lukewarm water and add to other ingredients. Add about 2 cups of flour to mixture and mix well. Add eggs (and lemon rind if desired). Beat mixture well. Add enough flour to make a dough that is soft, but stiff enough to be handled on board.

Turn out on a lightly floured surface and knead until dough is smooth, elastic and does not stick to board or hands (10-15 minutes). Form into a ball, place in a greased bowl, grease top, cover and let rise in a warm place (about 80 minutes) until doubled (about 1 1/2 hours). When light, punch down. Let stand 10 minutes. Shape into rolls, tea rings or coffee cakes.