Basic Sweet Yeast Dough

Step 1: Dissolve the yeast in the water in a large bowl and add the milk, sugar, salt and about 3 cups of the flour; beating with a wooden spoon for one minute. Stir in the butter until combined and add remaining flour to make a stiff dough. Turn out on a floured board and knead until smooth (8-10 minutes). Place dough in a greased bowl and turn to grease top; cover and let rise in a warm place until doubled (this will take at least an hour but may take as long as a few hours).

Step 2: Shape dough into traditional shapes for dinner rolls or use the ideas below for breakfast rolls. Place on a greased cookie sheet and let rise until almost doubled. Bake in a 375 degree oven for 20-25 minutes or until golden.

Step 3: To make filled buns: shape the risen dough into a long strand about 2 inches in diameter. Cut into 2 inch lengths and place the pieces, cut side down, on a greased cookie sheet.

Step 4: Dip you figure or thumb in flour and press a deep hole into the center of each bun. Fill the hole with your choice of butter, brown sugar, jam or mixed fruits. Let buns rise in a warm place until almost doubled and then brush with beaten egg. Bake in a 400 degree oven for 20-30 minutes.

Step 5: To make cinnamon ears: roll out 1 recipe of the sweet dough into a rectangle 24 x 36 inches (you can obviously use half the recipe and make half filled bun and half cinnamon ears or...). Spread with 1/2 cup softened butter and sprinkle with your choice of the following: 1/2 cup cinnamon sugar; 1/2 cup brown sugar and 1/2 cup chopped nuts; 2 apples, peeled and sliced and 1/2 cup cinnamon sugar or your favorite topping. Roll into a firm log shaped roll. Cut diagonally to make triangularly shaped pieces measuring one inch on one side and 2 1/2 inches on the other side. With the side of your little finger, press down across the center of the rolls so the cut ends spread out, creating two ear-shaped sides. Place the rolls on a greased baking sheet and let rise for 30 minutes. Bake in a 375 degree oven for 30 minutes or until golden. Glaze, if desired, with confectioners' sugar thinned with hot coffee.