Sweet dough (untested)

This typewritten recipe for sweet dough is highly versatile with several uses noted at the bottom including:

• Palm leaf rolls
• Cinnamon buns
• Cinnamon bun loaf
• Honey almond cake
• Date braided cake
• Cinnamon twists
• Rosebuds
• Doughnuts
• Pan rolls

On separate cards in the recipe box, I found the instructions for making some of the above variations—palm leaf rolls, cinnamon twists, pan rolls, and rosebuds. I have posted those recipes separately and each can be accessed by clicking the title above or below.

Ingredients:

• 1/2 cup milk
• 1/2 cup sugar
• 1 1/2 teaspoons salt
• 1/4 cup shortening
• 1/2 cup warm (not hot) water
• 2 packages or cakes of Fleischmann's Yeast (active dry or compressed)*
• 2 eggs, beaten
• 5 cups sifted enriched flour

Instructions:

1. Scald milk
2. Stir in sugar, salt and shortening
3. Cool milk mixture to lukewarm
4. Put warm water in separate bowl
5. Sprinkle or crumble in yeast and stir until dissolved
6. Stir yeast mixture into lukewarm milk mixture
7. Add eggs and 3 cups of sifted enriched flour
8. Beat until smooth
9. Stir in an additional 2 cups of sifted enriched flour
10. Turn dough out on lightly floured board
11. Knead until smooth and elastic
12. Place in greased bowl
13. Brush top with soft shortening
14. Cover
15. Let rise in warm place, free from draft, until doubled in bulk (about 1 hour)**
16. Punch down and turn out on light floured board
17. Proceed according to type of rolls being made

Action Quick Dough variation:

*Use 3 packages or cakes of yeast instead of 2
**Let dough rise in bowl for about 45 minutes

Palm leaf rolls instructions here
Cinnamon twists instructions here
Pan rolls instructions here
Rosebuds instructions here