1 1/4 cups lukewarm water (110-115°F)
1 pkg. active dry yeast (2-1/4 tsp)
1/2 cup sugar
4 tbsp butter
2 large eggs
1/3 cup dry milk powder
4 to 4 1/2 cups unbleached all-purpose flour
1 tsp. salt

In a large bowl, sprinkle room temperature yeast over the warm water with 1 tsp. sugar; stir to dissolve. Set aside to allow the yeast to rehydrate and become foamy (about 5 minutes).

Add sugar, butter, eggs, milk powder, 4 cups flour and salt.

Stir until dough leaves the sides of the bowl, adding flour if needed. Dough should be soft and somewhat stickier than a dough for regular bread.

Turn out onto a lightly floured work surface and knead until smooth and elastic (about 8 to 10 minutes).

Transfer dough to a bowl brushed with oil. Cover and let rise in a warm, draft-free place until doubled in bulk.

Punch down. Shape into a long, narrow rectangle. Cover and let rest for 15 minutes.

At this point, dough may be used in any sweet dough recipe or to make any kind of sweet breads or rolls. Form into loaves, rolls, or braids and allow to rise until doubled in volume. Bake at 350°F until golden and light; smaller loaves and rolls will take less time to bake than large loaves which will bake in about 50 minutes.

To make Cinnamon Bread:

Roll out into a rectangle 24 inches long and 1/8-inch thick. Brush with melted butter and sprinkle with a mixture of 1/2 cup white or brown sugar and 1/2 tsp. cinnamon. Add raisins, if desired.

Roll up, jelly roll style. Slice into 1 inch thick slices. Place slices on a baking sheet leaving 1/4 inch of space between each (they should touch when they rise). Cover and allow to rise in a warm, draft free place until doubled.

Brush with an egg wash or with cream.

Bake in a preheated 375°F oven for about 20-30 minutes or until golden. Drizzle with confectioners icing while still warm (1 cup confectioners sugar, 2 tablespoons melted butter, 1/8 tsp. vanilla, hot water to thin to drizzling consistency).

Yield: 24 rolls

Submitted by: CM