Basic Sweet Rolls

• 2 c. warm milk
• 1/2 c. sugar
• 1/4 c. warm water
• 2 cakes yeast
• 1 tsp. salt
• 1/4 c. margarine
• 2 eggs

1. Dissolve two cakes of yeast in 1/4 cup warm water and add to milk mixture; beat in two eggs and add grated rind of lemon and enough flour to make a soft mold.
2. Put dough in greased bowl; let rise.
3. Take half of dough, put on floured board and roll into a ring.
4. Let it set a few minutes to relax.
5. Roll out to about 1/4-inch thick; cut with round cookie cutter.
6. Make a long dent through each round; dab with butter and fold top over and place on cookie sheet to rise.
7. Repeat the same with the other half of dough.
8. When they have raised to about double in size, bake in 375u0b0 oven until brown.
9. Can be stored in a plastic bag after they have cooled and used the next day by warming them in the oven.

warm milk, sugar, warm water, cakes yeast, salt, margarine, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=658712 (may not work)