Basic Sweet Dough
Combine 2 cups flour, sugar, yeast, and salt in a large bowl; mix thoroughly. Combine milk and butter in a small saucepan. Heat over low heat until liquid is warm (butter does not need to melt). Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl often. Add eggs and beat well.
Beat in additional flour to make a soft dough (do this with a wooden spoon in you do not have a heavy-duty mixer). Turn out onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning to oil top. Cover and let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.
Punch dough down and let rest about 10 minutes. Shape into tea rings, coffeecakes, cinnamon rolls, kolaches, or sweet rolls. Place in greased pans and let rise until doubled in bulk, about 1 hour. Bake coffeecakes and small loaves at 350 degrees for 30 minutes; 25 minutes for pan rolls. Yield: enough dough for 3 coffeecakes or about 3 1/2 douzen rolls.
Divide Basic Sweet Dough into halves. Roll each half about 1/2 inch thick and brush with melted butter. Combine 1 cup sugar and 2 teaspoons ground cinnamon; spread over each piece of dough. Roll in jelly roll fashion and place in greased loaf pans to rise. Bake at 350 degrees about 30 minutes. Yield: 2 loaves using large loaf pan.
Divide Basic Sweet Dough into halves. Roll each half into a rectangle about 1/2 inch thick and brush with melted butter. Combine 1 1/2 cups sugar, 2/3 cup seedless raisins, and 2 teaspoons ground cinnamon. Sprinkle half of this mixture over each piece of dough. Roll in jelly roll fashion to make 18-inch rolls. Seal edges firmly. Cut each roll into 1 1/2 inch slices and place, cut side down, in greased pans. Cover; Let rise in a warm place until doubled in bulk, about 1 hour. Bake at 350 degrees about 25 minutes or until done. Remove from pans and cool on wire racks. Serve plain or frost with a mixture of 1 cup powdered sugar mixed with about 3 tablespoons milk. Yield: 3 to 4 dozen rolls.