Swedish Sweet Rolls

• 1/2 c. lukewarm water
• 3 cakes or pkg. yeast
• 2/3 c. scalded milk
• 1/2 c. sugar
• 1 tsp. salt
• 2 eggs or 4 yolks
• 4 1/2 c. flour, sifted
• 1/2 c. butter or oleo
• 1 tsp. grated lemon rind
• 1/2 tsp. cardamon

1. Dissolve yeast in water; set aside.
2. Scald milk.
3. Mix in sugar and salt with hot milk; let cool.
4. When cool, pour into 4-quart bowl.
5. Add yeast mixture and beaten eggs.
6. Add half of sifted flour; beat hard with mixer.
7. Beat in shortening (melted), rind and spice.
8. Add half of remaining flour; cover and let stiffen for 10 minutes, then turn onto board with rest of flour.
9. Knead 5 minutes.
10. Sweet roll dough is stickier than bread dough, so do not add additional flour.
11. Let rise until doubled in size in lightly covered bowl in warm (not hot) place.

water, cakes, milk, sugar, salt, eggs, flour, butter, lemon rind, cardamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=480905 (may not work)