This is the mother of all sweet dough!  You can add anything – cardamom, cinnamon, etc.  You can keep in tn the refrigerator 3 days and have fresh pastry in the morning!

Ingredients:

• 1/4 c whole milk
• 1/2 c sugar
• 2 tsp salt
• 1/2 c butter
• 1/2 c warm water (105° to 115°)
• 2 packages of yeast (1/2 oz or 4 1/2 tsp)
• 1 egg
• 4 c flour
• jam or pie filling
• 1 egg yolk
• 2 Tab milk

Directions:

1. Scald milk. (Heat just until bubbles form around the edge. You can substitute canned evaporated milk and not have to scald but heat enough to melt butter.)
2. Stir in sugar, salt, butter.
3. Cool to lukewarm.
4. Measure warm water into a large bowl that has been rinsed with warm water to heat it.
5. Sprinkle in yeast.
6. Stir to dissolve.
7. Stir in egg/milk mixture and half of the flour.
8. Beat until smooth.
9. Stir in the remaining flour.
10. Cover tightly with foil/plastic wrap.
11. Refrigerate dough at least 2 hours. (Dough will keep up to 3 days)
12. To use – punch down the dough.
13. Roll into 1/2 inch ropes.  (or shape into rolls)
14. Cut into 6 inch length.
15. Coil and use to shape a roll on greased cookie sheet.
16. Top each coil with jam or pie filling.
17. Cover.
18. Let rise in a warm place until doubled in bulk, about 1 hour.
19. Brush with egg yolk/milk mixture.
20. Bake 400° for about 12 minutes – until golden brown.
21. Devour or freeze for Christmas morning.

(Or you can just make dinner roll out of the dough – try tying a piece of 1/4 inch roll into a knot.)

Serves:  Makes about 2 dozen rolls – depends on the size.

Source:  Fleischmann’s Yeast Cookbook