Cinnamon / Cheese / Ham and Cheese / Dinner Buns

2 pks	Active dry yeast		½ cup	Sugar
	[1 pkg = 1 Tbsp]		1 tsp	salt
1 cup	Lukewarm water		6 cups	Flour
2 tsps	Sugar		2	Eggs, beaten
1 cup	Milk		1 tsp	Grated lemon rind
¼ cup	Butter, melted			[or lemon juice]

Sprinkle yeast into lukewarm water, add 2 tsps. sugar; let stand for 10 minutes, then stir.

While waiting for yeast: Scald milk; add butter, sugar and salt.

Cool to lukewarm and add softened yeast; mix together.

Add half the flour to make a thick batter; beat well.

Add eggs and lemon rind; beat well.

Stir in remaining flour, using only enough to make a soft dough that does not stick to hand or bow.

Turn out on a lightly floured board and knead until smooth and satiny – about 10 minutes.

Place in a greased blow; turn dough over to grease top. Cover and let rise in a warm place until double in size – about 1 ½ hours.

Punch down and knead lightly. Shape into rolls or bread or one of the following variations. Place in greased pans, cover and let rise in a warm place until double in size – about 1 hour.

Bake at 375^oF 15 – 20 minutes for rolls; 35 – 40 for bread.

Yield: 3 dozen rolls or 2 sweet breads.

Cinnamon Buns

Cheese buns

Ham and Cheese buns

Swedish Tea Ring

Shape by dividing the dough in half. Roll each half out to a rectangular sheet about ½” thick and three times as long as wide. If desired, save one half for another variation. Brush with melted butter and spread with brown sugar and cinnamon. Roll up as for jelly roll, pressing down edges to seal. Shape into a ring and place on a greased cookie sheet. With scissors, cut through ring almost to inside edge; in slices about 1” thick. Turn or twist each slice on its side. Brush with melted butter, Let rise in a warm place until double in bulk. Bake at 375^oF 30 – 35 minutes. From with Confectioner’s Frosting and sprinkle with chopped nuts.

Butterscotch Pecan Rolls

Roll gently into a rectangle ¼” thick, 15” wide, 18” long. Combine ½ cup brown sugar, ¼ cup melted butter and 1 tsp cinnamon; spread over dough.

Roll up as for jelly roll, pressing down last edge firmly. Cut in slivers 1” thick. Grease bottom and sides of two 9” or 10” square pans. Combine ½ cup melted butter, ¾ cup brown sugar and ¾ cup pecans; spread evenly over bottom of pans. Arrange rolls, cut side down on filling, leaving space for expansions. Cover and let rise in a warm place until double. – about 1 hour. Bake 350 25-30 minutes or until golden brown.

Remove from pans all at once and cool bottom side up.