1 pt. scalded milk
1/2 c. butter
3/4 c. sugar
6 c. flour
1 egg or yolks of 2 eggs
1 oz. compressed yeast

Crumble yeast in a cup with a teaspoon of sugar and 1/2 cup of the scalded milk cooled to lukewarm. Let stand in a warm place to rise. To the rest of the scalded milk add the butter, sugar, salt and a little nutmeg, and when lukewarm the beaten egg; stir in the yeast and some of the flour, and only enough more flour to knead, until smooth and elastic. Cover closely and let rise until double its bulk.

To make cinnamon rolls, roll about 1/4" thick into an oblong sheet. Brush well with melted butter. Sprinkle with brown sugar, cinnamon and raisins if desired. Roll up like a jelly roll. Cut into inch pieces. Place close together in buttered pan. Let raise, when light, bake at 350 to 400 degrees.

To make doughnuts: When raised double its bulk, roll out on floured board, cut with doughnut cutter, let raise when light fry in deep, hot fat 360 to 375 degrees. To sugar coat doughnuts when fried, put sugar in sack and shake doughnuts in sack.

This also makes good loaves of bread or rolls.