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(Cinnamon Rolls)
5 1/2 to 6 1/2 c. flour
1/2 c. sugar
2 tsp. salt
3 pkg. yeast
1 c. water
1 c. milk
1/2 c. margarine

Lightly spoon flour into measuring cup; level off. In
large bowl, combine 2 cups flour, sugar, salt and yeast; blend
well. In small saucepan, heat water, milk and margarine until
very warm. Add warm liquid and egg to flour. Blend at low
speed until moist, beat 3 minutes at medium speed. By hand,
stir in 2 to 3 cups flour to form stiff dough. On floured
surface knead 1 to 1 1/2 cups flour until dough is smooth and
elastic, about 10 minutes. Place in greased bowl, cover with
loose plastic wrap and cloth. Let rise until double, 30 to 45
minutes. Punch down, let rest on counter, covered with invert-
ed bowl for 15 minutes. Shape into variation desired.

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