Instructions: Scald milk. Put sugar, salt, and fat in a mixing bowl. Pour hot liquid over them. Stir well. Let cool to lukewarm. Soften yeast in lukewarm water; add to other ingredients. Add about 2 cups flour; mix well. Add egg, lemon rind, if desired. Beat mixture well. Add enough more flour to make a dough that is soft but stiff enough to be handled on a board.

Turn out on a lightly floured surface and knead until dough is soft, elastic, and does not stick to board or hands. Form into a ball; place in a greased bowl. Grease top cover and let rise in a warm place (about 80 degrees) until doubled (about 1 1/2 hours). When light, punch down. Let stand 10 minutes. Shape into rolls, tea rings, or coffeecakes. Let rise until doubled in bulk (about 1 hour). Bake in moderate oven (350 degrees)

for 30 minutes for coffeecakes, 25 minutes for pan rolls, and 20 minutes for individual rolls.

Eva Gottshall

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