Sweet Rolls

The basic sweet dough to use for sweet buns and coffee cakes. It is a small recipe. You may like to double it and put some of the dough in the refrigerator to use another time or bake all of it and put some rolls in the freezer.
Put in a mixing bowl.
1 cup lukewarm milk
1 tablespoon dry yeast
Let stand 5 minutes. Stir. Add
1/4 cup sugar
1 teaspoon salt
1/4 cup soft margarine or butter
2 eggs

Beat thoroughly with a heavy egg beater or electric mixer. Beat in 1 1/2 cups all-purpose flour
Remove the beater. Let the dough rise about 40 minutes. Mix in about 1 cup flour.

Use enough more flour to make the dough just barely firm enough to handle. Cover and chill 1/2 hour in the refrigerator. Knead and shape in any of the ways suggested below, or into tea rings, coffee cake, or rolls. See suggestions for using Hot Roll dough. Arrange in buttered pans. Brush with Melted butter.

Cover with a clean dish towel. Let rise until double in bulk (about 1 hour). Bake at 400° F. until delicately brown (12 to 20 minutes, according to size). Frost with confectioners' sugar moistened with water and flavored with vanilla.