Rich Roll

• 1 pkg. dry yeast
• ¼ cup lukewarm water
• 1/3 cup sugar
• 1 tsp. salt
• ¾ cup milk
• 1 tsp. grated lemon rind
• 4 cups sifted all purpose flour
• 1 tsp. mace
• ¼ cup butter or shortening
• 2 eggs

Soften yeast in lukewarm water with ½ tsp. sugar. Let stand for 10 minutes. Add remaining sugar and salt to hot milk and stir. Cool to lukewarm. Combine softened yeast with cooled milk mixture and stir well. Add eggs, lemon rind and half of the flour, sifted with spices and beat until smooth. Beat in the butter then add remaining flour and stir thoroughly. Turn out on lightly floured board. Knead until smooth and elastic using not more than ¼ cup of flour. Sweet roll dough must be soft. Too much flour makes the roll bready. Round up into a smooth ball and place in a greased bowl. Turn once to bring greased side up. Cover and let rise until double in bulk. Dough is then ready to be shaped into pan rolls or various kind of sweet rollls and coffee cake. Bake in oven temperature 350 degrees for 20 to 25 minutes.