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For the basic dough used in my other recipes:.
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In a large mixing bowl combine 1 1/2 cups of the flour and the yeast.
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In a medium saucepan heat and stir milk, margarine, sugar, and salt just till warm (120 to 130 F) and margarine almost melts.
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Add to flour mixture.
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Add egg.
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Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl.
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Beat on high speed for 3 minutes.
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Stir in the remaining flour.
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Divide dough into halves or quarters.
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To chill, cover portions and refrigerate for at least 2 hours or up to 3 days.
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Or, to freeze, wrap the portions in plastic wrap and place in freezer bags.
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Seal, label, and freeze for up to 3 months.
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To use let dough stand at room temperature about 2 1/2 hours or till thawed.
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(Or, thaw overnight in the refrigerator.
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).
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To make cinnamon rolls, use 1/4 of the above recipe.
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On a floured surface roll or pat dough into a 6 inch square.
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Melt margarine or butter, brush atop dough.
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In a bowl combine sugar or brown sugar and cinnamon.
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Sprinkle over dough.
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If desired, sprinkle dough with nuts or chocolate pieces.
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Roll up dough starting from any side.
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Pinch seam to seal.
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Cut roll into 6 slices.
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Place slices cut side down in a greased 8X4X2 inch loaf pan.
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Cover, let rise in a warm place till nearly double (about 30 minutes).
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Bake in a 375 oven about 20 minutes or till golden.
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Cool slightly, remove from pan.
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For icing, in a bowl combine powdered sugar and vanilla.
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Stir in milk, 1 teaspoon at a time, till icing is smooth and of drizzling consistency.
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Drizzle over rolls.
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To make bread instead of rolls,.
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prepare as above, except do not cut roll of dough into slices.
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Pinch ends of dough closed, tuck under.
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Place in a greased 7 1/2 X 3 1/2 X 2 -inch loaf pan.
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Let rise and bake as directed.
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Drizzle with icing.
