Sandi's Basic Sweet Roll and Coffee Cake Dough

This recipe came from the Big Rock Country Cookbook by the Women's Evening Fellowship- English Congregational U.C.C. It is one of my husband's cousin, Sandi DeMerritt's, recipes.

Ingredients:

2c flour                                  
1 pkg dry yeast (1T bulk yeast)           
1c milk                                    
1/4c sugar                                 
1/4c margarine
1t salt        
1 T honey
2 eggs
1 1/2-2 c flour
1/2 t cinnamon                    

In large mixer bowl, combine 2 cups flour and yeast. In saucepan, heat milk, sugar, margarine, salt, and honey to 115-120 degrees, stirring to melt shortening. Add to dry mixxture, stirring until smooth. Add 2 eggs and cinnamon. Beat at low speed with dough hooks for 1-3 minutes, scraping bowl. Beat 3 minutes at high spped. Add enough flour to make a moderately stiff dough. Let dough hooks do most of your kneading- about 2 minutes after all flour is thoroughly mixed in. Remove from mixer. Shape into a ball; place in buttered bowl, turning once. Cover. Let rise until double (45-60 minutes). Punch down; divide in half. Cover. Let rest 10 minutes.

This dough can be used for both sweet rolls and coffee cakes. Bakes well at 375.