Sweet Roll Dough
2 cakes yeast
2 cups lukewarm milk
½ cup lukewarm water
⅔ cup butter
¾ cup sugar
1½ teaspoons salt
2 eggs
½ lemon grated ring and juice
¼ teaspoon nutmeg
8 cups flour
Break and soak yeast in water until soft. Scald and then cool milk. Cream together butter, sugar and salt. Add well beaten eggs, lemon and spice. Add lukewarm milk to yeast and mix with half the flour. Work in butter and sugar mixture and enough flour to knead into a smooth dough. Keep it as soft as can be handled readily. Let rise over night at about 80 degrees. As soon as dough is fully doubled in bulk, knead down and let rise again for an hour. Makes three dozen.