1/4 c. sugar
2 tsp. salt
1 tsp. sugar
1 c. milk
1/2 c. butter
2 pkg. dry yeast
1/4 c. lukewarm water
1 egg, beaten
4 1/2 c. all purpose flour

Mix yeast in the water and stir in 1 teaspoon sugar; let stand at room temperature. Heat milk to scalding with butter, 1/4 cup sugar and salt. Cool to lukewarm and combine with yeast mixture in mixing bowl. Stir in egg, and add about half the flour. Beat until batter is smooth; then stir in remaining flour. Turn out onto floured board and knead until smooth, adding more flour if necessary.

Place in buttered bowl, rub surface of dough with softened butter; cover with clean towel. Set in warm place (80 degrees) to rise until doubled in bulk.

Turn out on lightly floured board and knead 2 minutes. Shape into coffee cake or sweet rolls. For rolls, roll out dough and spread with softened butter and a mixture of sugar and cinnamon; roll up and slice. Place in buttered pans. Cover with towel and put in a warm place to rise until doubled in bulk.

Just before baking, spread melted butter on top of coffee and rolls. Top with a mixture of sugar and cinnamon. Or for rolls, omit the sugar and cinnamon and spread top with powdered sugar icing after baking. Bake in 350 degree oven for 20 to 25 minutes or longer, depending on size of the coffee cake.