5 1/2 c. sifted flour
1 1/2 c. lukewarm water
1/2 c. sugar
1 tsp. salt
2 eggs
1 cake yeast (or 1 pkg. dry yeast)
2/3 c. melted butter

Combine yeast with 1/2 cup lukewarm water. Let stand 5 minutes. Add in sequence: water, sugar, salt, eggs, yeast mixture, melted and cooled butter and flour. Let rise until double in size (1 hour or more). Poke in middle and place in refrigerator for 2 hours. Divide in thirds; roll on floured board, 1/3 at a time, in a circle 1/4 inch thick. Cut in 12 pieces as you would pieces of a pie. Smear with butter, roll up, and set for 2 hours on tins. Bake at 400 degrees for 10 to 12 minutes. Makes about 36 rolls.

TEA RING VARIATION: Divide dough in thirds. Shape each third in a rectangle. Sprinkle sugar, allspice, raisins, nuts on dough. Roll up. Shape roll into a ring. Take a knife and make cuts on the outside edge, 3/4 of the way through the ring. Fan rolls out. Bake. Dribble powdered sugar mixed with cream in a thin stream. Decorate with red cherries.

This dough can be left in the refrigerator overnight at the refrigeration stage, and then rolled up 2 hours before ready to use.

My mother-in-law discovered this yeast roll recipe. It never fails, is simply marvelous, and will make you famous as a fabulous cook! It also makes wonderful Swedish tea rings.